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    • Whole Poached Salmon

    Mark Sharron
    Easy
    30 minutes to 1 hour
    8
    A whole poached salmon makes a spectacular centrepiece at a buffet, for the Christmas table and its succulent meat will easily feed the masses. You will need a 24 inches fish kettle. But, if you don't have a fish kettle, use a large roasting tin, cover the fish tightly with tin foil and cook as below or place it in an oven at Gas Mark 4/180°C/fan oven 160°C for about 1 hour.
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    Ingredients

    • 1 salmon weighing 2-3kg or 4-6lb
    • For the court bouillon/ poaching stock
    • 300ml of white wine vinegar
    • 1 large sprig of parsley
    • 1 large sprig of thyme
    • 2 small onions, chopped
    • 2 carrots, chopped
    • 4 bay leaves
    • 2 cloves garlic
    • Black pepper
    • A good pinch of salt
    • 1 litre of water
    • Lemon juice
    • Toppings: Cucumber slices, watercress, lemon wedges and mayonnaise.

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Turn off the gas or, if using an electric cooker, take the fish kettle off the hot plate.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Once cold, carefully lift the whole salmon on the trivet out of the fish kettle and allow it to drain for a few minutes.
    • Lift the fish off the trivet and place it on a large board, the flat side uppermost.
    • Using a sharp knife, ease the skin gently away from the flesh and transfer the salmon to a large flat serving dish, turning it over.
    • Carefully remove the skin from the other side, but leave the head and tail on for a buffet presentation.
    • Chill the salmon in the refrigerator until ready to serve.
    • Decorate the salmon with slices of lime arranged in an attractive row down the centre of the fish.
    • Place the eggs around the edge of the large flat serving dish with sprigs of dill in between. Serve the Green mayonnaise sauce separately in a sauceboat.