Poached Whole Salmon or Sea Trout to be Served Hot or Cold

Preparation info

  • Difficulty

    Medium

Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

Method

A whole poached salmon served hot or cold is always a dish for a very special occasion. Long gone are the days when the servants in great houses complained bitterly if they had to eat salmon more than twice a week!

If you want to poach a salmon or sea trout whole with the head and tail on, then you really need access to a β€˜fish kettle’. This is a long narrow saucepan which will hold a fish of 3.7–4 kg weight. If you do not have a fish kettle but want to keep the fish whole the best solution is to bake it in the oven wrapped in tinfoil.

Alternatively, you could cut the salmon into three pieces, and cook them separately in the way I describe for cooking a piece of salmon. Later, you could arrange the salmon on a board or serving dish, skin it and do a cosmetic job with rosettes of mayonnaise and lots of fresh herbs.

A 3.4 kg salmon will feed sixteen people generously and could be enough for twenty. 125–140 g cooked salmon is generally plenty to allow per person as salmon is very rich. Use any left-over bits for mousse or Salmon Rillettes.