Cold Poached Salmon

Preparation info

  • Difficulty

    Easy

  • Serves

    10–15

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

The best way I know to enjoy cold salmon. There is no point in using frozen salmon: if you can’t buy a fresh one, don’t bother. Better a few fillets of fresh cod with anchovy butter or a good old-fashioned tinned salmon sandwich with cucumber and vinegar.

Ingredients

  • 1 × 10 lb (5 kg) salmon
  • About 8 pints (4.5 litres) fish stock
  • pints (850 ml) mayonnaise
  • 2 cucumbers

Method

Clean the salmon, put into a fish kettle and cover with the cold fish stock. Bring to the boil and simmer very gently for 10 minutes. Turn off the heat and leave to cool with the lid on the fish kettle.

Lift the cold salmon carefully from the liquid and remove the bones and skin from the body – leave the skin on the head. Arrange the fish on a suitably grand dish and coat with mayonnaise. Peel the cucumbers, cut in half lengthways, de-seed and slice thinly in crescent shapes. Lay the cucumber slivers, overlapping, on the mayonnaise to resemble fish scales.