Poached Salmon With Cucumber Scales

[Tilly2]

How do you do that?

[woofgang]

Tilly you need to first get a time machine to carry you back to the seventies, then go to any posh summer wedding, swipe the salmon and time machine back here.

[Tilly2]

Is it really a Seventies thing, Woof? I have never done it. It's taken me a long time to catch up.

I do do a mean Black Forest Gateau, though.

[Jackdaw33]

Thin bread and butter cucumber sandwiches - the quintessential English afternoon tea.

[Mamyalynne]

My Husband could tell if cucumber had been anywhere near anything and reject it immediately, good luck.

[Tilly2]

Don't forget to cut off the crusts, Jack!

[woofgang]

btw the cucumber needs to be thinner than in Chris’ pic so the scales lie smooth. Use a mandoline but make sure to keep the cucumber at right angles to the blade so you get round slices. Blot the cucumber between two pieces of kitchen paper to remove some of the moisture and stop the cucumber weeping. People also used to salt the slices but this changes the flavour. You remove the skin (of course) but also any brown meat so that when served there is only tender pink flesh and green and white cucumber...any local cats will love the skin and brown meat.

[Tilly2]

I accept that cucumber is an acquired taste. I just feel that I need to do something to a big slice of cold salmon which will make it look a bit [i[fancy[i]

Any other ideas?

[Jackdaw33]

Very difficult to buy thin-sliced bread these days.

[woofgang]

yes Tilly, it used to be THE THING for a catered summer wedding...looks like it might still be.....how vile looking is this?
http://www.eastangliacatering.co.uk/menus.php

[Mamyalynne]

I have been known to take a rolling pin to medium sliced.

[woofgang]

Dill and red pepper corns looks pretty and christmassy?
http://www.marthastewart.com/sites/files/marthastewart.com/styles/wmax-520-highdpi/public/d18/6146_050611_salmon/6146_050611_salmon_hd.jpg?itok=-Gh4JHGh

en croute?
http://www.redonline.co.uk/food/recipes/mary-berry-salmon-salsa-verde-en-crou-te

[Tilly2]

I like the look of the dill and red peppercorns, Woof. Thank you for that.

[EcclesCake]

When I was training we had to ping out the salmon's eyes with the handle of a teaspoon and then replace with an olive with a sliver of red pepper or chilli. Made the beast look demonic!!!!

[Jackdaw33]

Now that's an idea, Mamya!

[Old_Geezer]

It's too late to remove them after they've lain there transferring their wretched taste.