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Whole poached wild salmon

James Martin from James Martin's Favourite Feasts
James Martin's whole salmon makes an impressive centre piece for any celebration

Whole poached wild salmon

Method

1. Put the salmon in a fish kettle or large roasting tin. Pour over enough cold water to cover the fish. Add the onion, bay leaves, vinegar, lemon, a good pinch of salt and a few twists of black pepper.

2. Cover with a lid or tin foil and bring to the boil on the stove. Once boiling, turn off the heat and leave to stand in the water until cool. It will cook in the residual heat.

3. Carefully remove the salmon and transfer to a chopping board. Scrape off the skin and put onto a large flat serving dish. Serve with mayonnaise, dill and lemon wedges.

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Serves: 6-8

Prep: 15 min
Cook: 5 min, plus cooling

Ingredients
1 x 2.5kg whole wild Salmon, cleaned with head kept on
1 onion, quartered
2 Bay leaves
4 tbsp white wine vinegar
1 lemon, quartered
mayonnaise, to serve
1 small bunch Dill, to serve
lemon wedges, to serve