Salmon mayonnaise

Paul Rankin poaches salmon in white wine to make a herby salmon mayonnaise, perfect with the sharpness of pickled cucumber
By Paul Rankin
Salmon mayonnaise
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the picked cucumber

  • 1/2 large cucumber
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 2 tbsp mirin, (Japanese rice vinegar)

For the poaching liquid

  • 150 ml dry white wine
  • 1 tbsp vinegar
  • 300 ml water
  • 6 peppercorns
  • 1 sprigs parsley, on the stalk
  • 2 tsp salt

For the salmon

  • 450 g salmon, skinned
  • 5 tbsp mayonnaise
  • 2 tsp Dijon mustard
  • 2 tbsp finely chopped gherkins
  • 1/2 tbsp chopped capers
  • 1/2 tsp chopped dill
  • 1/2 tsp snipped chives

To garnish

  • a few salad leaves
  • a few sprigs fresh dill


1. For the pickled cucumber, peel the cucumbers and remove the seeds. Slice into 1cm pieces.

2. In a bowl, whisk together the mustard, salt, sugar and vinegar in a non-reactive bowl. Add the cucumber slices to the bowl and leave to marinate for at least 15 minutes (preferably up to one hour).

3. Combine all the ingredients for the poaching liquid in a small pan and bring to the boil.

4. Meanwhile check the salmon for bones and discard any you find. Slice off any brown flesh and discard it. Cut the remaining flesh into 6-8 cubes. Add the salmon to the poaching liquid and poach for 3 minutes. Remove the pan from the heat and allow to cool.

5. Drain the salmon and transfer it to a medium-sized bowl.

6. Fold in the mayonnaise, mustard, gherkins, capers, dill and chives, keeping the salmon flakes large and generously sized. Garnish with salad leaves and dill, and serve at room temperature.

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