Any caterers out there ? Adice needed about salmon please...

[shortcake]

Am serving poached salmon at a buffet party for 30, along with ham and turkey - but I can't find out how big a salmon I will need or whether i should do two salmon or one - am borrowing fish kettle but will a huge salmon fit in it? Anyone with experience please advice!!!!!!

any ideas??

I would say 100gm as a buffet portion... so divide accordingly, I would think def two salmon, not sure about your kettle though... I'm not that flash

Thank you - that sounds like good advice

Hi shortcake
I don't want to take the wind out of your sales, but poaching a salmon or two is a pretty whiffy business, if you are going to have the function in your house. It may be prudent to order a whole poached one, ready dressed from your local supermarket deli and cut out the hard work.
Of course if the function is on other premises then there won't be any smell issue. One big one should do the trick, big being about 5kilos
hth

The party is not at my house but do you think a 5Kg salmon will fit in a fish kettle?

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Sounds gorgeous - just teriyake or do you mix it with something else?

?

lisalisa
that sounds fantastic, much easier than a fish kettle affair
Sorry Shortcake, this sounds like I actively don't want you to use a fish kettle, it's not meant to be that way, have nothing personal against fish kettles, although my mother was startled my one when she was pregnant with me.....

Hi, I've found the best way to do salmon is to buy a whole side that has been ready filleted and skinned and then slice it in to portions, (you get about 10-12) put the portions on a double layer of foil, add a splash or two of white wine - enough to generate steam (you don't need oil as salmon already has plenty) and some cut up lemons and then top with another double layer of foil and make sure you scrunch up with the bottom layer of foil to stop any steam escaping. Then cook for about 20 mins- 1/2 hour in oven. Then when it is on the plate you can pretty it up with fresh watercress and lemon quarters. If people are serving themselves they tend to be very wary of whole salmon that has been dressed as they are unsure where/how to cut it, what about the bones, etc.. believe me, I started off doing whole salmon the way you want to do it and it looks nice, but unless you have waitresses to help serve, not many people eat it and it ends up looking a mess by those that have served themselves! I now do salmon for all my family functions this way, and it always gets eaten as it is easier for everyone to manage. Don't forget, if you are doing turkey and ham too, you don't have to do huge portions of everything for everyone. If you have a Costco nearby they do excellent salmon at very reasonable prices, otherwise you just ask the fishmonger at Tesco/wherever to skin and fillet the salmon for you. It's so much easier. Good luck

suzywong, I won't even ask

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Yorkiegirl, How on earth did you discover that ?

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I've been told that about the dishwasher too. Never been brave enough to try it though.

LOL at the duck story lisalisa