Photo: Caroline Attwood
Parcel-poached salmon with herby mayonnaise
15 ingredients
Serves 10 - 12
openrecipes
Beautiful served hot or cold, this poached salmon makes a stunning yet stress-free centrepiece for a buffet lunch
Estimated Nutrition (whole recipe, rough)
660
Calories
34g
Protein
33g
Fat
54g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chive | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sunflower Oil | not in our table | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 salmon fillets , about 1.5kg/3lb 5oz each
- olive oil , for greasing
- 1 lemon , sliced
- 1 bunch dill , chopped
- small fennel bulb , thinly sliced
- 6 tbsp white wine
- 2 egg yolks
- 1 tsp Dijon mustard
- 450ml rapeseed or sunflower oil
- 2 tbsp white wine vinegar
- 1 tbsp lemon juice
- 6 tbsp herbs , such as chervil, chives, dill, parsley and tarragon, finely chopped
- 1 cucumber , sliced into long thin strips with a potato peeler
- chopped dill
- lemon cheeks
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes