Flaky cold salmon:

Flaky cold salmon:

Prep:           5 mins.

Cooking:      25 mins, plus stripping the skin & flaking afterwards

Course:        Snack/Lunch/Buffet

Serves:        As many as……

Rating:         1:  Piscatorially easy


  • Half a side of salmon
  • Butter
  • Milk
  • Water
  • White wine if you haven’t drunk it all last night
  • Oil
  • Seasoning
  • Lemon juice
  • Oven dish
  • Platter
  • Salad garnish as desired


  • Buy the salmon. (Half of a side will do for part of a buffet for 6 people.  A whole side will normally feed 6 for a main course or 8 for a fish course.  But you’re not into six course dinners yet, are you.

(Are you?  Cor!  You’d better come teach me!)

  • Find an oven dish/tin/ big enough to take the salmon (or use two, because it’s going to be flaked anyway, so nobody will spot where it has been cut!).
  • Oil the base lightly (to stop the skin sticking) and spread it about evenly. Put the salmon, skin down, into the dish/tin/whatever it is.  Put in milk & water/ milk & wine, whatever proportions you wish, to just about cover the salmon.
  • Plop a few bits of butter on top. How many?  Well, for this very technical question, there are two possible answers:
  • Twice as many as half.
  • Yeah, that’s right.
  • Put into a pre-heated oven at 180 degs C for 25 mins. Take out and lift (using two wide spatulas or a fish slice and a spatula – or two bits of plastic that have been lying in the drawer for years) the salmon onto a large plate, this time skin side up.
  • Tease the skin away from the flesh using a flat bladed knife and pull completely off. Discard the skin into the dog (you might as well get the most from your purchase – and the dog will most certainly be eager to co-operate).
  • Or cat.
  • Retain the poaching liquid for making a sauce for either this or another fish dish – it freezes well. See ‘Sauces’.
  • As the salmon cools, use a couple of knives to separate flakes. Look for and remove bones at the same time.  I like to make the flakes big’n’chunky.
  • Season well. Sprinkle the juice of a lemon/half a lemon (depending how lemony you like it) and then gently turn the flakes to distribute the seasonings/flavourings.
  • Lay out on a platter and garnish with salad leaves. Red salad leaves look particularly good.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s