Wednesday, 13 June 2012

Wild salmon

I'm lucky enough to get some wild river caught salmon through a family friend.  It comes to me already gutted and frozen but still whole.  It takes ages to defrost so I need to be organised when I want to cook it.  But even though I took it out on Friday morning and defrosted it overnight in the fridge, it still wasn't defrosted in time for cooking on Saturday night.  So it was Plan B for that night's evening meal!

So on Sunday I had 2 whole salmon each weighing about 1lb to cook.  I wrapped each one in foil and poached them in a roasting tin half filled with boiling water.  15 mins in a hot oven, switch off oven and then left in there to cool. Remove skin and bones.

So, what to do with all that lovely fish?

Mashed up on hot buttered toast for breakfast

Stirred through some risotto

Or how about some salmon pate? 

Mix 250g of flaked salmon with 2 tbsp of half fat creme fraiche, 1 tbsp of mayo, a good squeeze of lemon juice and season well.  Serve with melba toast.  Yummy!