Makes approximately 4 servings (as long as jars are the same size)
For the Salmon:
4 shallots, minced
6 stalks of celery, minced
1lb unsalted butter
1 tsp fennel seeds
1 tsp dill seeds
1 tsp coriander seeds
1 tsp whole mustard seeds
2 whole cloves
1/2 tsp chili flakes
1/4 cup Pinot Gris
4 cans of Okanagan Select Sockeye Salmon
Toast all spices and grind fine
Sweat shallots and celery in butter until soft (no colour)
Add spices to the butter
Add wine to the butter
In a large bowl, pour warm butter mixture over the salmon and mix together well
Portion into dishes and pack gently
Set in the refrigerator
For the Spring Pea Puree:
2 cups fresh peas
1 cup heavy cream (36%)
1 sheet gelatin
Salt and pepper to taste
Bring a small pot of water to a boil, add 1 tbsp of salt to water
Add peas to boiling water and cook for two minutes
Strain peas and cool under cold water
Place peas and cream into a blender and blend until smooth
Strain puree through a fine strainer, pushing through with the back of a small ladle or spoon
Bloom one sheet of gelatin in cold water until soft, take out of water and squeeze out any access water
In a small pot, warm the pea puree, then add gelatin and stir until completely dissolved
Pour the pea puree over prepared salmon and let cool in the refrigerator
For the Crème Fraîche:
1 cup heavy cream (36%)
Zest and juice from one lemon
Add the zest and juice from one lemon into the cream and stir it together
Cover and let sit out over night at room temperature
To Finish the Dish: When serving Potted Salmon, pull out of the fridge well ahead of time and serve at room temperature.