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We can advise you on cooking times at our fish service counters, and lend you a fish kettle, free of charge.
Using scissors, cut away the gills, if still in place, to avoid the salmon tasting bitter.
Place in a fish kettle with white wine, herbs, whole peppercorns and lemon slices. Pour in cold vegetable stock or water, to halfway up the fish. Cover and bring slowly to the boil. Poach gently for 5-7 minutes.
Remove from the heat, and let the fish stand in the liquid for about 30 minutes if serving hot, or until cool. When cooked , the dorsal fin should come away easily, if not, return to the boil, remove and cool again.
Run a sharp knife along either side of the fish, then carefully peel away the skin.