Salmon with ‘beurre d’escargot’ and spinach

Salmon with ‘beurre d’escargot’ and spinach

Kitchin Suppers
Laura Edwards

Beurre d’escargot is a delicious savoury butter traditionally paired with snails, though in the restaurant we more often serve it with lobster. Here I am using it with salmon, a meaty fish that can take the salty ham and garlic flavours well. It is also good with other meaty fish, beef steaks and chicken. Freeze any of the butter that you don’t need for the salmon, wrapped in cling film, and slice it from frozen whenever you want to use it.


Quantity Ingredient
4 salmon fillets, (with skin), about 150g each
sea salt
freshly ground black pepper
olive oil, for cooking
300g baby spinach
squeeze lemon juice, to taste

Beurre d’escargot

Quantity Ingredient
2 teaspoons olive oil
25g parma ham, finely chopped
1 shallot, peeled and finely chopped
50g fennel, trimmed and finely chopped
50g button mushrooms, finely chopped
1 garlic clove, peeled and crushed
1 teaspoon parsley, chopped
1 tablespoon tarragon, chopped
250g butter, softened
1 tablespoon grain mustard
1 tablespoon ground almonds

To serve

Quantity Ingredient
lemon wedges


  1. First make the savoury butter. Heat a large non-stick frying pan over a medium-high heat, then add a little olive oil. Add the chopped Parma ham to the pan and cook for 2 minutes, stirring occasionally. Now add the shallot, fennel, mushrooms and garlic with the rest of the olive oil and sweat for 3–4 minutes, stirring occasionally. Add the chopped herbs, stir well, then remove from the heat and let cool.
  2. In a separate bowl, whisk the butter until creamy. Add the cooled vegetables and ham and stir to combine. Now add the mustard and ground almonds and mix well. Spoon the butter onto a sheet of cling film and roll it in the cling film to form a log. Twist the ends to secure. Refrigerate to firm up.
  3. When ready to serve, heat the oven to 180°C. Season the salmon fillets on both sides with salt and pepper. Heat a large non-stick ovenproof frying pan over a medium-high heat. When it is hot, add a little olive oil and place the salmon fillets in the pan, skin side down. Cook, without moving, for 2–3 minutes until the skin starts to crisp. Now place the pan in the oven for 3–4 minutes until the fish is cooked.
  4. In the meantime, unwrap the savoury butter and cut 4 generous slices. When the salmon is cooked, transfer the fillets to a warm plate and set aside in a warm place. Heat a little more oil in the frying pan, add the spinach, season and toss briefly until wilted. Remove from the heat and add lemon juice to taste.
  5. Divide the spinach between warm plates and lay a salmon fillet across the middle. Top with a slice of savoury butter and serve with lemon wedges.
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