Poached salmon with mayonnaise, new potatoes and cucumber salad recipe

As cooked by Jack Stein on Saturday to celebrate ‘National Rick Stein Day’. This salmon recipe originates from Rick’s classic 1997 book, Fruits of the Sea. He likes to serve the salmon slightly pink so it stays nice and moist – poaching the fish really helps with this. Try it at home for your fish-loving family – we’re sure they’ll be very keen indeed.

Ingredients for poached salmon with mayonnaise, new potatoes and cucumber salad recipe

SERVES 4

• 4 x 170g salmon fillets
• 750g new potatoes
• 3 sprig mint
• 1 cucumber
• 1 tbsp white wine vinegar
• Mayonnaise
• Salt

For the court-bouillon

• 6 fresh bay leaves
• 1 tsp black peppercorns
• 1 carrot, sliced
• 1 small onion, sliced
• 2 tbsp salt
• 4 tbsp white wine vinegar
• 3 litres water

How to make poached salmon with mayonnaise, new potatoes and cucumber salad recipe

1. Put the ingredients for the court-bouillon into a large saucepan, bring to the boil and simmer for 20 minutes. Carefully add the salmon fillets and cook for 5-6 minutes, depending on thickness, until the fish is completely opaque. Do not allow the liquid to boil otherwise the fish will become tough.
   
2. Meanwhile, boil the potatoes in salted water with one of the mint sprigs until tender, then drain and keep warm.
   
3. Peel the cucumber and slice it as thinly as possible, preferably on a mandolin. Chop the leaves from the remaining mint sprigs and mix with the cucumber, the white wine vinegar and a pinch of salt.
   
4. Serve with the new potatoes, mayonnaise and cucumber salad.

Happy cooking