Poached Salmon with Pickled Cucumber, French Potato Salad and Fine Herbs

Serves Serves 4

Perfect delicate flavours for Summer time lunching.  This delicious dish is simple and impressive.  Dine alfresco and serve with a cold glass of Rosé


For the pickled cucumber:

2 telegraph cucumbers

100g white wine vinegar

200ml white wine

100g sugar

For the salmon:

300g fresh salmon fillet, skin removed

zest of 2 lemons

1 bunch dill, finely chopped

For the salad:

1 punnet cherry tomatoes, halved

1 packet mixed leaves lettuce

250g chat potatoes, boiled until al dente, skins removed and cut in half or quarters

Bitton Extra Virgin Olive Oil with Turmeric and Black Pepper

Bitton Spiced Mayonnaise


For the pickled cucumber:

Place the vinegar, white wine and sugar into a small saucepan and bring to the boil. Remove from the heat.

Meanwhile slice the cucumber in half lengthways and scrape out the seeds.  Slice the cucumber and place into a heat proof mixing bowls.

Add the vinegar mixture to the sliced cucumber, cover and allow to cool.  After an hour or so, place into the refridgerator until required.

For the salmon:

Cut the salmon fillet into 100g pieces.

Mix together the lemon zest and dill. Roll the salmon pieces in the dill mix and season with salt and pepper.

Place each piece of salmon fillet into cling film and roll end to end to make the shape of a sausage. 

Place a large pot of boiling water of a high heat and bring to the boil. Reduce to a simmer and cook each salmon piece in the simmering water for approximately 6 minutes. Remove the salmon pieces and allow to cool.

To put the salad together:

Divide the mixed leaves across four large bowls.  Divide the tomatoes and potatoes evenly into the bowls and top with some slices of pickled cucumber. Slice each salmon 'sausage' in half and place on top of the salad.  Drizzle liberally with Bitton Turmeric and Black Pepper Oil and srve with a large spoonful of Bitton Spiced Mayonnaise on top.

Bon appetit!