How best prepare frozen raw salmon as a substitute ingredient in a salmon spread/dip recipe that calls for canned red salmon?
Is this where I might want to poach the fish in white wine and water until it almost, but does not cover the fillet? Hints for poaching liquid seasoning, temperatures and timing would be helpful too.
Thanks
Is this where I might want to poach the fish in white wine and water until it almost, but does not cover the fillet? Hints for poaching liquid seasoning, temperatures and timing would be helpful too.
Thanks