Flaky cold salmon:
Prep: 5 mins.
Cooking: 25 mins, plus stripping the skin & flaking afterwards
Serves: As many as……
Rating: 1: Piscatorially easy
- Half a side of salmon
- White wine if you haven’t drunk it all last night
- Lemon juice
- Oven dish
- 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.