Name: Salmon with Pine Nuts
Yield: Serves 10-12 people
Ingredients: 10-pound salmon, cooked in tinfoil (juices reserved), skinned and backbone removed, and reassembled as a whole fish; salt and pepper; ¼ white loaf of bread, crusts removed, soaked in water; 14 ounces pine nuts (about 3½ cups); thin slices cucumber for decorating; 3 cloves garlic, crushed; juice of 3 lemons; ¾ cup olive oil

Preparation info

Serves
10-12
people

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

This is something different for your buffet or picnic table. You don’t have to use a whole fish, as it makes a good summer dish with salmon cutlets, or even trout.

Ingredients

10-pound salmon, cooked in tinfoil (juices reserved), skinned and backbone removed, and reassembled as a whole fish
¼ white loaf of bread, crusts removed, soaked in water

Fish course
Pescatarian
Summer

Method

Squeeze out the bread. Purée the bread, pine nuts, garlic, lemon juice, salt, and pepper in a food processor, adding enough fish juices to make a sauce the thickness of mayonnaise. Cover the fish with the sauce and decorate with cucumber.

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