Whole Poached Wild Salmon and Duck Egg Dressing with Wheaten Bread and Country Butter

A sophisticated dish featuring salmon poached in aromatic court-bouillon, served with homemade wheaten bread, pickled cucumber, and rich duck egg dressing.

Seafood Bread Salmon Duck Egg British Special Occasion

Estimated Nutrition

Calories

1590

kcal / serving

9540 kcal total

Carbs

47.6g

per serving

285.5 g total

Fat

97.1g

per serving

582.6 g total

Protein

130.4g

per serving

782.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Bicarbonate Soda

tsp

Black Treacle

Caster Sugar

CondimentsSauces

100

White Wine Vinegar

Dairy

375

Buttermilk

125

Whole Milk

150

Unsalted Butter

good-quality, organic

piece

Duck Egg

free-range

Butter

good-quality, for serving

Fruits

Lemon Juice

to taste

GrainsCereals

250

Plain Flour

extra for dusting

250

Wholemeal Flour

150

Jumbo Oat Flakes

Liquids

750

Dry White Wine

1 bottle (75cl)

NutsSeeds

Salt

for cucumber salad

0.5

tbsp

Mustard Seed

handful

Dill

chopped

bunch

tbsp

piece

piece

to taste

to taste

handful

Flat leaf Parsley

chopped

tbsp

Chive

chopped

Other

tsp

Honey

clear

Seafood

Wild Salmon

whole, gutted and scaled

Vegetables

piece

Cucumber

peeled, deseeded and finely sliced

piece

Leek

small, sliced

stalk

Celery

sliced

piece

Onion

sliced

tbsp

Caper

rinsed

Method

Preheat oven to 200°C and line a baking sheet with parchment.

Sift dry ingredients into a bowl and mix in honey, treacle, buttermilk, and milk until just combined.

Divide dough into four rounds, mark with a cross, and bake for 20-30 minutes.

Reduce oven to 100°C and set bread aside to cool.

Prepare cucumber salad by reducing vinegar and sugar with mustard seeds, then mixing with cucumber and dill.

Simmer court-bouillon ingredients in 6 litres of water for 20 minutes.

Poach salmon in the court-bouillon for 25 minutes in the oven with the door slightly ajar.

Boil duck eggs for four minutes, peel, mash, and mix with melted butter, capers, and herbs.

Serve portioned salmon with cucumber salad, warm duck egg dressing, and wheaten bread with butter.