Potted Salmon with Herbs

• 1 lb. salmon, skin removed
• 1 tbsp. extra virgin olive oil
• 1 tsp. coarse salt
• ½ tsp. fresh cracked black pepper
• 1 tbsp. capers, drained and chopped
• 3 tbsp. shallots, diced
• 1 tbsp. parsley, chopped
• 1 tbsp. dill, chopped
• zest and juice of 1 lemon
• ½ c. unsalted butter, melted + 4 additional tbsp.
• 1 large cucumber, sliced
• 1 loaf crusty French bread, sliced

Preheat oven to 300 degrees. Coat salmon with olive oil and season liberally with salt and pepper. Place on baking sheet and bake 30 minutes or until salmon is cooked through and flakes easily. Using two forks, flake salmon into bite sized pieces and place in large mixing bowl along with any accumulated juices. To the same bowl add capers, shallots, parsley, dill, lemon juice and zest and ½ c. (1 stick) melted butter. Stir to combine.

Divide mixture evenly between 2 small pint sized jars. Using the back of a spoon, firmly pack the salmon mixture into jars. Pour the remaining 4 tbsp. of melted butter evenly over each jar. Cover and place in refrigerator for a minimum of 2 hours and up to overnight.

Remove from refrigerator 15-30 minutes prior to serving. Serve straight from jars smeared on sliced cucumbers and crusty French bread.