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Salmon, to poach whole - recipe

There are many ways of doing this, some people even favouring the dishwasher! But this is our favourite.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.


You need a fish kettle, or a flame-proof container large enough to hold the whole fish.
Some supermarkets loan fish kettles (Waitrose springs to mind).


Place the fish in the kettle, and cover it with cold water, or half water and half dry cider or dry white wine. Either way, add 2 rounded teaspoons of salt, a few celery leaves and a teaspoon of black peppercorns.

Bring the liquid slowly to the boil - simmer for 1 minute - remove from the heat, and leave the salmon to cool in the liquid.

This method will correctly cook your fish, and leave it moist, whatever size it is.

Poached salmon is excellent served cold with mayonnaise. If you are healthy, and neither very elderly or pregnant, homemade mayonnaise is best - but is now illegal to serve it in restaurants!
See 'Mayonnaise'

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