Cooking Scottish Farmed Salmon

Poaching 1.Wash a gutted salmon and place it in a fish kettle or a large casserole dish. (If you don’t have a fish kettle, you’ll find many fishmongers and supermarkets will rent you one) 2.Add a medium quartered onion, a sliced carrot, two bay leaves, 8-12 black peppercorns, half a pint of white wine vinegar, a sliced lemon, 1 tbsp of parsley and enough water to cover the salmon 3.Cover and bring the mixture to the boil on a medium/low heat 4.When the mixture is about to boil, turn the heat down and let the fish simmer for one minute per lb/450g 5. Turn off the heat and if you are serving the fish hot, let it sit in the water for 30 minutes, otherwise leave it to cool

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