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    Poached Salmon

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    Poached Salmon

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes, plus 5-6 hours cooling
    • Total time: 6 hours 30 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 30 minutes

    Serves: 8


    • 2-2.3kg whole wild salmon, gutted and cleaned
    • 1 lemon, sliced
    • Bunch fresh dill
    • Bunch flat leaf parsley
    • 1 bottle dry white wine
    • 300ml good fish stock
    • 10 black peppercorns
    • 2 bay leaves
    • Sauce
    • 500g thick-set natural yoghurt
    • 15g watercress, roughly chopped
    • 100g cucumber, diced
    • Handful mint leaves, roughly chopped
    • 2 tbsp chopped chives
    • Salt
    • Freshly ground black pepper


    1. Rinse the salmon under cold running water. Fill its cavity with the lemon slices, dill and parsley. Place in a fish kettle and pour over the wine and stock, adding more wine or water if necessary to cover the fish. Add the peppercorns and bay leaves.
    2. Bring the liquid up to the boil, then reduce the heat and simmer gently for 5 minutes. Turn off the heat and leave the fish in the poaching water to cool completely (5-6 hours).
    3. Meanwhile, make the sauce. Put the first five ingredients in a bowl and mix. Season to taste. Cover and chill until needed.
    4. When cool, remove the salmon from the kettle and place on a tray. Carefully remove the head, skin and any dark flesh. Place on a serving dish and garnish with cucumber ribbons, watercress, lemon and lime wedges and sprigs of dill. Serve with the sauce, new potatoes and bundles of baby vegetables.

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