poached whole salmon, kept at room temperature?

[vezzie]

I don't think I can fit in the fridge. If I have people to early lunch on sunday, and poach the salmon on saturday and keep it in a dark cool utility room, is it ok?

If not, I will have to work out another menu (for 12 adults and 11 children) because I can't poach the salmon on sunday early enough to cool for lunch...

what do you think?
Any heath robinson suggestions with links to cool bags, trays which might hold ice, etc, gratefully considered
thank you!

I would wrap it in clingfilm and lay it on ice-packs under a blanket. In a fairly cool utility room it should then stay cold enough to be safe overnight.

If you don't have enough ice-packs fill some drinks bottles with water and freeze them. A squash bottle would take several hours to defrost if well insulated so one down each side of the salmon should do a good job.

Hi Timandra, great idea about plastic bottles as ice packs. this is the sort of inspiration I knew I could expect from mn.

Could you ask to borrow a neighbours fridge? Or, drop it round after you've cooked it to one of the people that are coming over and get them to bring it with them?