A whole wild salmon, poached and served cold, is one of the finest British dishes. People who have never cooked a whole fish before think it is going to be difficult but it is, in fact, so simple it sounds too easy to be true. You will need a fish kettle, which is a long narrow pan large enough to hold the fish lying on its side. This is very expensive to buy but many fishmongers lend or rent kettles.
Serve the poached salmon accompanied by freshly made mayonnaise, new potatoes and