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Danny Millar's Poached Glenarm Organic Salmon on a Crab And Potato Salad

June 29, 2018

Ingredients
For the salmon

4 x 100g Glenarm organic salmon
200mls fish stock
50mls white wine
2 parsley stocks
2 tarragon stalks
For the crab and potato salad
150g white Strangford crab meat
6 Comber potatoes1 small bunch chives
1 small bunch flat leaf parsley
4tbsp good mayonnaise

Method
For the salmon

Bring fish stock, parsley, and white wine to the boil.
Gently poach salmon for 4 minutes. Keep warm.

For the crab and potato salad

Cook potatoes, skin on. Drain and remove skins. Keep warm.
Finely chop parsley and chives. Add mayonnaise with herbs and crabmeat.
Crush potatoes with a fork.
Combine ingredients
Check seasoning.

Also in Recipes

Local Success In Rotary Young Chef Competition With Glenarm Salmon

June 29, 2018

Heartiest congratulations to Adam Morrison, a pupil from Down High School and All-Ireland Rotary Young Chef of the Year, who competed at the National Final of this event in April of this year with a Fennel and Herb Crusted Glenarm Organic Salmon Filet for his main course. Click 'Read More' to find his recipe.