Classic poached salmon

Classic poached salmon

Serves 12
6–61⁄2lb (2.7–3kg) salmon (head on), gutted
small handful of salt
12 black peppercorns
cucumber, very thinly sliced, to garnish
24 cooked shrimp, peeled butheads left on, to garnish
parsley or dill, to garnish

For the sauce
2 tbsp fresh dill
2 tbsp fresh chives
2 tbsp fresh mint
2 tbsp fresh flat-leaf parsley
6oz crème fraîche
6oz Greek yogurt
11⁄4 cups mayonnaise
1 tbsp sugar juice of 1 lemon

1 Put the salmon in the fish poacher and pour in enough cold water from the tap to cover
it completely. Remove the fish.
2 Add the salt and peppercorns to the water, then bring to a full rolling boil. Carefully lower
the salmon into the water, bring back to a boil, and boil for 1 minute per pound (2 minutes
per kilo) and no more. Do not cover with a lid.
3 Remove from the heat and cover with a tight-fitting lid. Set in a cool place (not the fridge)
and leave undisturbed for about 8 hours—the salmon will continue to cook as it cools.
4 Transfer the salmon to a chopping board or work surface and carefully peel off the skin
while it is still lukewarm. Using two large spatulas and taking care not to damage the flesh,
turn the fish over and peel the skin from the other side, leaving a little over the end of the
tail and the head. Cut off the fins with scissors and cut a neat “V” in the tail.
5 To make the sauce, put the herbs into a processor and whiz until chopped. Add the rest
of the ingredients and season well with salt and freshly ground black pepper. Spoon into
a serving dish (not silver as the sauce will discolor), cover, and chill until required.
6 To serve, arrange the salmon on a platter and overlap cucumber slices along the spine.
Take pairs of the shrimp and interlock the tails, then arrange them around the fish. Finish
with the sprigs of parsley or dill. Serve cold with the lemon and herb sauce.
Great for a crowd... Buy extra salmon and poach separately. Don’t be tempted to buy one
really huge salmon—you may have trouble fitting it in the fish poacher.