Name: Poached Scottish Salmon
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 4 x 175g Scottish salmon fillet; 8 x strawberries; 1 x cucumber; 4 tbsp olive oil; 1 tbsp chopped chives; 1/4 tsp mustard powder; Pinch of sea salt; Freshly ground black pepper; Juice of ½ an orange; Squeeze of lemon juice; A few chives for garnishing; 800 ml water; 1/2 carrot, peeled and sliced; 1 stick celery, trimmed and sliced; 1 sprig of parsley; 1/2 leek or onion, trimmed and sliced; 3 peppercorns; Juice of ½ a lemon

Serves 4
Prep Time: 10 mins
Cook Time: 10 mins

Ingredients

4 x 175g Scottish salmon fillet
8 x strawberries
1 x cucumber
4 tbsp olive oil
1 tbsp chopped chives
1/4 tsp mustard powder
Pinch of sea salt
Freshly ground black pepper
Juice of ½ an orange
Squeeze of lemon juice
A few chives for garnishing
800 ml water
1/2 carrot, peeled and sliced
1 stick celery, trimmed and sliced
1 sprig of parsley
1/2 leek or onion, trimmed and sliced
3 peppercorns
Juice of ½ a lemon

Method

1

Boil the water in a pan with the carrot, celery, parsley, leek, peppercorns and lemon juice. Poach salmon fillets in stock until cooked
2

Using a vegetable peeler make ribbons of cucumber, discarding the seeded centre. Blanch for 2 minutes in boiling water and refresh under cold running water
3

Slice the strawberries and arrange on serving plates with the cucumber
4

Place all dressing ingredients in a jar and shake well
5

Place salmon fillets on a plate with the salad, drizzle with dressing and garnish with chives