Last night I hosted our Benefice monthly "Shared Supper", which is basically a "pot-luck" supper where you bring a dish to share, and maybe a bottle. Due to the harvest being in full swing, attendance was low, but we did justice to the mainly fish dishes that were contributed. I made a poached salmon and smoked salmon platter that was well received. Just enough left over for me to have a sandwich this lunchtime.
Looks delish! Care to share your recipe?
ReplyDeleteFour salmon fillets, gently poached in water and cider vinegar, with a couple of bay leaves and some black peppercorns. Bring to boil then simmer for 2 minutes, take off heat and leave to cool for two hours. When only just warm remove fillets from water, take skin and dark flesh off and flake the salmon into a bowl. Add some Marie Rose (mayonnaise and tomato ketchup) sauce, chopped fresh chives, and stir together.
ReplyDeleteThen on a plate arrange some shredded iceberg lettuce and pieces of smoked salmon (I used slices torn into four) in a ring and put poached salmon in centre. Then decorate with cucumber slices, baby tomato quarters and lemon chunks. Sprinkle some Cayenne pepper over the top and chill before serving.