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

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.

Download attached document

« Back

Glenarm Organic Salmon is accredited by the Organic Food Federation and Bio Suisse

agr siemens agr