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Old-Fashioned Salmon Mayonnaise

Serves 4

 

Salmon mayonnaise has been served in Irish country houses and restaurants for generations. Although it keeps well in the refrigerator, we feel that it is at its very best never having seen the refrigerator, and served freshly made at room temperature with lots of melba toast.

 

For the poaching liquid:
2/3 cup dry white wine
1 tablespoon vinegar
1-1/4 cups water
6 peppercorns
1 fresh parsley sprig
2 teaspoons salt
1 pound fresh salmon fillet, skinned
5 tablespoons mayonnaise
2 teaspoons Dijon mustard
1-1/2 teaspoons finely chopped gherkins
1-1/2 teaspoons chopped capers
1-1/2 teaspoons chopped fresh dill
1-1/2 teaspoons snipped fresh chives

To garnish:
A few salad leaves
A few fresh dill sprigs

 

Combine the ingredients for the poaching liquid in a small pan and bring to a boil. Meanwhile, check the salmon for bones. Cut off any brown flesh and cut into 6 to 8 cubes. Add the salmon to the poaching liquid and simmer for 3 minutes. Remove the pan from the heat and allow to cool.

Using a slotted spoon, remove the salmon from the pan and place in a medium-sized bowl, keeping the flakes large and generously sized. Fold in the remaining ingredients, garnish with salad leaves and dill, and serve at room temperature.

 

Gourmet Ireland
From the Public Television Series

By Paul and Jeanne Rankin
Bay Books
Paperback, $18.95
ISBN: 0-912333-15-4
Recipe reprinted by permission.

Buy the Book!

Gourmet Ireland 2
From the Public Television Series

By Paul and Jeanne Rankin
Bay Books
Paperback, $18.95
ISBN: 0-912333-34-0
Recipe reprinted by permission.

Buy the Book!

 

Gourmet Ireland and Gourmet Ireland 2

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This page created March 2000


 


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