3 lb (1.4kg) middle cut of salmon salt
1 tablespoon vinegar
Garnish
crisp lettuce leaves
3 hard-boiled eggs
mayonnaise
lumpfish caviar (optional)
Determine the amount of water required for cooking the fish by placing the fish in a large pan and pouring over cold water to completely cover, then remove the fish. Salt the water and add the vinegar. Bring to the boil, then carefully lower in the salmon and return to a full rolling boil and boil for exactly 2 minutes.
Draw off the heat and cover with a tight-fitting lid. Set in a cool place and leave undisturbed until cold about 12 hours. The fish will continue to cook in the liquid. (This method works for any size even whole salmon.)
Transfer the cold salmon to a work surface and remove the skin the flesh will be moist and beautifully pink. Place the salmon on a serving platter and surround the fish with crisp lettuce. Cut the eggs in half and top with spoonfuls of mayonnaise and a little lumpfish caviar, if liked. Arrange eggs on the lettuce. Serve with extra mayonnaise or green mayonnaise passed separately.
Any leftover salmon is delicious in salads. Try using it in Nicoise salad in place of tuna fish. Or use salmon to make potted salmon for a summer picnic.