Poached Scottish Salmon

Ingredients:	Salmon
	Butter
	Onion
	Vinegar
	Tarragon
	Stock cube
	Salt and black pepper

What you do:

1. Wash your hands.

2. Wash the salmon and then dry it on kitchen paper.

3. Wash your hands.

4. Cut the “hairy” bit off the onion, peel it and cut into very thin slices.

5. Melt the butter in the pan, add the onion slices and fry gently until soft but not coloured.

6. Remove from the heat. Sprinkle on the tarragon.

7. Place the salmon on top of the onion and tarragon.

8. Pour ¼ pint of vinegar and ¼ pint of water into a measuring jug and crumble in the stock cube. Stir to melt. Add salt and black pepper.

9. Pour the liquid round the salmon put the lid on and cook on a low heat until “done” about 10 minutes. Test with a sharp knife, it will be pale pink all the way through, not reddish any more.

10. Carefully lift the salmon out so that it doesn’t break up and place on a serving plate.