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How to serve whole poached salmon


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How to serve whole poached salmon

somervilleoldtimer | Jul 1, 2011 10:54 AM

So I'm making one or two whole poached salmon for a friend's potluck wedding this weekend, with some kind of bernaise/dill/something sauce. If I lay the salmon on their sides, head to tail, on one platter, will people be able to serve themselves easily, or will they run into the problem of the spine and bones? The last time I ate a whole poached salmon, made by a friend, the friend (who was a doctor) deftly removed the spine and bones before the salmon was served. I'm a bit worried that people at this wedding will end up having to hack at the salmon in order to be able to get off a reasonable serving. Either that, or the top side of each salmon will be removed to plates, leaving the bones sitting there with the bottom half of the salmon unreachable without flipping. Since the event isn't catered and everyone is in their fancy clothes, it could end up being a difficult situation.

Should I just get fillets instead?

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