Preparation info
  • Serves


    • Difficulty


Appears in

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.


  • 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


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.