Well, I like it. It’s a lovely, oily, strong-tasting fish that’s very versatile. It’s great in fish pies and seafood quiches, lovely ‘en croute’ baked in puff pastry, and gorgeous all by itself. I microwaved some for just a minute, wrapped in cling-film, and served it hot. Alongside were new potatoes, scrubbed but not peeled, boiled for 15 minutes, and some garden peas.
I put a little butter ion the potatoes, and a little pepper on the salmon. It was all very quick, very easy and very tasty. To follow I reheated some greengage crumble and made fresh custard to serve with it. That was pretty nice, too.