In the event you have leftover poached fish, you have the beginning of a quick salad. Coarsely flake the fish with a fork into a bowl. Then use a rubber spatula to gently fold in enough mayonnaise to bind it without becoming too soupy (the mayonnaise can be reduced-fat and you can enhance it with chopped fresh herbs, such as dill, thyme, rosemary, marjoram, and anything else that strikes your fancy). Other additions can include chopped celery; scallions, shallots, or red onions; and other leftover cooked vegetables. Season with a squeeze or two of fresh lemon juice and a sprinkling of salt and pepper. Garnishes that go well are sliced cucumber, cooked potatoes, green beans, hard-cooked eggs, olives, and, if the season permits, the ripest tomatoes possible.