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Warmed Poached Salmon and Potato Salad

This layered salad is a visual treat as well as a culinary one. Poaching the salmon in white wine makes it moist and flavoursome.



  • 1.

    Bring the cooking liquor for the salmon to the boil. Place the salmon in the pan, turn off the heat and leave to stand for 4-5min. Remove salmon from liquor, remove skin and flake down into fairly large pieces.

  • 2.

    Mix the cooked potatoes with the chopped chives, shallots and a few drops of vinaigrette and season (keep warm). Mix the salad leaves with a few drops of dressing as well.

  • 3.

    Place the potatoes into the centre of the plate, salad on top then the flaked salmon, place the green beans and tomatoes around and drizzle with the dressing.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Merlot are the best wines to pair with Warmed Poached Salmon and Potato Salad.


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