FBD

Whole Poached Salmon

AmericanSeafoodIntermediate90 minBy Northstar

Ingredients

Servings
4
  • 0.5 gallon water
  • 4 lemons, halved
  • 3 tbsp salt
  • 1 onion, thinly sliced
  • 1 whole salmon (6–8 lbs), scaled and gutted
  • 1 0.5 lb white potatoes, peeled, cubed, cooked and cooled
  • 2 0.5 cup mayonnaise
  • 0.5 tsp yellow mustard
  • 0.3 cup minced onions
  • 2 tbsp finely chopped fresh parsley
  • 0.3 cup finely chopped sweet pickles
  • 1 medium cucumber, thinly sliced
  • 24 piece dark pumpernickel bread squares (2-inch)
  • 1 cup fresh parsley sprigs for garnish
  • 0.5 tsp black pepper

Instructions

  1. 1

    Combine water, lemon juice, salt, and sliced onion in a fish poacher over medium heat. Bring to a simmer.

  2. 2

    Add the whole salmon, cover, and cook about 1 hour until fish is flaky. Carefully remove salmon and place on a large platter. Refrigerate until fully chilled.

  3. 3

    Using a thin knife, remove the top skin from the chilled salmon by peeling from below the head to the tail.

  4. 4

    For potato salad: mash cooked potatoes until smooth. Stir in 1/2 to 3/4 cup mayonnaise, mustard, minced onions, parsley, and pickles. Season with salt and pepper.

  5. 5

    Arrange cucumber slices over the exposed salmon. Pipe or spoon potato salad around the edges of the salmon.

  6. 6

    Garnish with fresh parsley sprigs. Serve with remaining mayonnaise and pumpernickel bread.