Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This recipe comes from a lady whose grandmother cooked for a great house on the Dee where salmon in season was so plentiful that no one would eat it when served plain.


  • 1 lb. (½ k.) puff pastry
  • 2 lb. (1


Poach the salmon in a court-bouillon which contains 2 glasses of white wine. When cooked (30 minutes) remove and allow to cool. Roll out your pastry and allow it to rest. When the salmon is cool but not quite cold, remove the skin and carefully divide the fish into eight neat slices, cutting through