Whole poached salmon


For the lemon and dill mayonnaise
For the rocket and sesame mayonnaise
For the hot lime

Preparation method

  1. Place the salmon into a large deep sided pan. Add the whole peppercorns, bay leaves, lemon juice, whole lemon and a good pinch of salt.

  2. Fill the pan with cold water until just covering the salmon. Cover the pan with tin foil, bring to the boil, turn off the heat and allow to cool.

  3. Remove the skin from half way up the side of the salmon. Layer the cucumber like scales on the salmon flesh and serve with the mayonnaise dips and the limes dipped in the smoked paprika.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 7-8

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