1 x 2.5kg/5½lb whole salmon, cleaned and gutted
4 tbsp white wine
1 bay leaf
salt and ground black pepper
cucumber slices to garnish
lemon quarters to serve
mayonnaise or hollandaise sauce to serve
1 Fill a fish kettle or large shallow pan with water and add the white wine, bay leaf and some seasoning. Bring to the boil, then lower the salmon into the kettle or pan.
2 Bring back to the boil and cook for 5 minutes, then turn off the heat.
3 Cover the kettle or pan and leave the salmon to cool in the poaching liquid until it is completely cold.
4 Lift the salmon out of the liquid and carefully remove the skin and bones.
5 Place on a serving platter and garnish with cucumber slices and lemon quarters. If wished, arrange the cucumber along the length of the fish, overlapping like scales.
6 Serve cold with mayonnaise or hollandaise sauce.