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Gill’s Poached Wild Salmon from the River Tweed
by Justin Orde

Gill Orde’s recipes are legendary and still form the basis of many of our menus today.  None more so that her recipe for poached wild salmon which is ideal for this time of year, often taking centre place at one of our buffets or wedding celebrations and also a firm favourite at Orde Family celebrations.  So I am delighted to share mum’s recipe here with you.

As many of you know using fresh local ingredients bought from suppliers in the region is at the heart of what we do.  Of course we are fortunate to live and work in the Borders where there is a huge larder of ingredients to choose from, not least the local fish and seafood with wild salmon being one of the most popular.

DR Collins in Eyemouth, supply us with all our fish and seafood and provide a range of products including lobster, scallops, squid and wild Scottish salmon and crab as well as smoked fish from their own smoke house.  Their wild salmon comes from Paxton which is only one of two netting stations left on the River Tweed.  Wild Salmon from DR Collins is in fact sent all over Europe and is highly sought after with leading chefs like Rick Stein commending it for its quality and provenance.  And our Head Chef Craig Gibb, just like mum before him, always loves to use it too.

Gill Orde's poached Wild Salmon.jpg


In a fish kettle or large pan, cover the cleaned and gutted salmon with cold water. 

Add a generous pinch of salt, 6 whole peppercorns, 2 bay leaves and a sprig of both parsley and dill (dried parsley and dill can also be used). 

Cut a whole lemon into quarters and when you place it in the kettle or large pan give the lemons a squeeze so that some of the juice is released. 

Finally add a large glass of white wine. 

Cover the kettle or pan with a tight lid and then bring to the boil. 

As soon as boiling bubbles appear take the pan off the heat.  It is now essential that you leave the lid on the salmon till it has cooled. 

Then serve whole. 

We like to add cucumber slices to the top and then garnish with some dill, salad leaves and tomatoes. 

Perfect for a summer celebration, a special treat or even like the Orde family a treat for a family celebration. 
Enjoy,  Justin