Simply arrange thin slices of cucumber around the poached salmon, to look like this: http://www.2gourmaniacs.com/wp-content/uploads/2012/01/poached-salmon.jpg Recipe here: http://www.bbc.co.uk/food/recipes/wholepoachedsalmonwi_93188
Tilly you need to first get a time machine to carry you back to the seventies, then go to any posh summer wedding, swipe the salmon and time machine back here.
btw the cucumber needs to be thinner than in Chris’ pic so the scales lie smooth. Use a mandoline but make sure to keep the cucumber at right angles to the blade so you get round slices. Blot the cucumber between two pieces of kitchen paper to remove some of the moisture and stop the cucumber weeping. People also used to salt the slices but this changes the flavour. You remove the skin (of course) but also any brown meat so that when served there is only tender pink flesh and green and white cucumber...any local cats will love the skin and brown meat.
I accept that cucumber is an acquired taste. I just feel that I need to do something to a big slice of cold salmon which will make it look a bit [i[fancy[i]
When I was training we had to ping out the salmon's eyes with the handle of a teaspoon and then replace with an olive with a sliver of red pepper or chilli. Made the beast look demonic!!!!
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