Cold poached salmon

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Cold poached salmon
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judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Mon Feb 21, 05 11:26 am Post subject: Cold poached salmon
I have a tupperware boxful that I brought home from my sister's yesterday. I was considering salmon and broccoli quiche for tea, but I'm not sure I can be bothered to make pastry. Any other ideas?????

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Mon Feb 21, 05 11:28 am Post subject:
Pasta, lemon juice, butter and some dill if you've got it. Fish-cakes.

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Mon Feb 21, 05 12:17 pm Post subject:
Eat it cold, with your fingers. If it's good salmon then all it will need is a twist of black pepper.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Mon Feb 21, 05 1:32 pm Post subject:
The fishcakes are winning so far - hope there will be enough.

Guest

Posted: Mon Feb 21, 05 1:34 pm Post subject:
Fishcakes are a good way of making fish go further, so you shoul dhave enough. You could make a white sauce, then top with a crumble topping - that's quite good too. Salmon mayonnaise with home made mayonnaise is nice too. How about salmon kedgeree - just cook rice, then add the flaked salmon, chopped boiled egg and a generous handful of parsley.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Mon Feb 21, 05 1:56 pm Post subject:
Oh no! Too much choice! I like the sound of the crumble and the kedgeree. I'll have to present himself with a list of options when he comes back home - then he can make it LOL.

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Mon Feb 21, 05 1:57 pm Post subject:
I've made both of them several times, so can recommend them. You'll just have to get some more salmon...............

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Mon Feb 21, 05 1:59 pm Post subject:
I've only had a go at fishcakes once and they just sort of fell apart, where did I go wrong?

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Mon Feb 21, 05 2:01 pm Post subject:
Dunno, but they need to be quite dry - flour them if you can't be bothered to do the egg and breadcrumb bit - and you nedd to fry them quite gently. You're warming them up really, all the ingredients are already cooked.

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Mon Feb 21, 05 2:04 pm Post subject:
Too much potato maybe? What would you put in yours?

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Mon Feb 21, 05 2:04 pm Post subject:
I was going to say the mixture wasn't moist enough! I use half an egg, beaten with the potato, fish etc to bind it well; then chill in the fridge for a couple of hours, egg and crumb, then chill again until firm. Fry gently. Works for me.

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Mon Feb 21, 05 2:05 pm Post subject:
Egg in the mix? Never did that, that could be it.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Mon Feb 21, 05 2:08 pm Post subject:
I like my mash quite sloppy, so fishcake mixture needs to be drier than that. I think letting them firm up, and frying gently are the key bits. Spring onions are good, and chopped hard-boiled eggs, and......

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Mon Feb 21, 05 2:12 pm Post subject:
Some sort of curry spices are good too, but not too hot. Or chopped chillies.........

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Mon Feb 21, 05 2:15 pm Post subject:

sean wrote:

I think letting them firm up, and frying gently are the key bits.

Do you use egg in the mix too?

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