Cold Dressed Salmon

      10 PORTIONS

Ingredients

Salmon                                                                2 kg

Court bouillon                                                     1 ltr

Tomatoes                                                             400 g

Cucumber                                                            400 g

Lettuce                                                                 2

Eggs                                                                     5

Mayonnaise                                                         500 ml

Salt

Pepper

Parsley

Method

  1. Scale and clean the salmon.  Place it in a fish kettle and cover with cold court bouillon.
  2. Bring to the boil and simmer for 15 minutes.
  3. Remove the butter from the stove and allow the salmon to cool in the cooking liquor.
  4. When cold remove the fish from the liquor peel off the skin and clean off the brown flesh.
  5. Place onto a serving dish and garnish with quarters of lettuce, skinned tomatoes, hard boiled eggs, slices of cucumber and sprigs of parsley.
  6. Serve mayonnaise in a sauceboat separately.

 

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