Preparation info
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    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

Salmon is the best of freshwater fish, the most expensive, the rare occasion fish. It is quite natural that one should be seized with anxiety at the thought of doing it justice, both in cooking it, and providing it with the right accompaniments.

There is a great difference in flavour between a salmon cooked soon after it is caught and one that has languished for a day or two on a marble slab, so the first essential is to go to a first-class fishmonger whose high-quality trade ensure