Chilled Poached Salmon with White Beans and Russian (Black Caviar) Dressing

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

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The best poached salmon—hot or cold—will be from a fish poached whole, but that is a lot of fish and expense if not for a lot of people. So if you are cooking for four, buy a whole piece of filet and cook it very slowly, so that it does not dry out and get that white “cardboard” effect on the outer layer of flesh.

For poached salmon (or any other fish) to be served at room temperature or slightly chilled, it is best to leave it in the poaching liquid to cool down, since it stays mor