Poached wild fresh salmon

Image courtesy Forman's

1 fresh wild Scottish salmon
4-5 bay leaves
4 tbsp cider vinegar
1 lemon
1 onion
plenty of seasoning

Place the salmon in a fish kettle. If you do not have one, a large roasting tin will be fine for a small fish up to 3 kilos or cut a larger fish into two sections that can be poached side by side. Add enough cold water to cover the fish. Add bay leaves, 4 tbsps of cider vinegar, the juice of one lemon, a chopped onion and a generous amount of salt and a little black pepper. Cover with a lid or tin foil and bring to the boil on top of the stove (You will need to have a stove big enough to light two gasses under the roasting tin to ensure an even heat). Bring to the boil, then turn off the heat and allow the fish to stand in the water until completely cool. We suggest around 1 to 2 hours. Carefully remove the salmon and scrape off the skin. It should come away quite easily. Then place on a large serving platter.

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