fresh bay leaves
lb (.450 kg)
boneless and skinless
tbsp (+ garnish)
for zest & juice (from 1/2)
juice of 1/2 lemon
salt and freshly ground black pepper
Bread, small toasts, or crackers
Bring water, wine, and bay leaves to a boil. Remove from heat, add fillets and cover.
Set aside to for 15 minutes, or until fish flakes easily but retains some firmness.
Remove from poaching liquid and let cool fully in a colander.
Discard poaching liquid.
Mix remaining ingredients in a bowl until well combined.
Gently flake the cooled fillets over the cream mixture and season with salt and freshly-ground black pepper.
Fold the salmon flakes gently into the cream, taking care not to break up the salmon.
If not using immediately, store refrigerated in a covered glass container for up to 4 days.
If using the same day, place in a serving dish and garnish with dill.
Cover and chill for at least 2 hours.
Serve with sliced bread, toasts, or crackers.
Serves 6-8 as a heavy appetizer or first course.
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