An Indoor Picnic

Picnics are popular at our house, but the weather isn't always conducive to being outside. We solved that problem by planning an indoor picnic using recipes from a new book, The Picnic. Recipes and Inspiration from Basket to Blanket.

It's a charming book and the authors' recipes are as good or better than the delightful illustrations.

The centerpiece of the gathering was Cold Poached Salmon with Green Goddess Sauce. Since you can do most of the work the day before your party or picnic, this is great dish for relieving the stress of getting ready.

COLD POACHED SALMON WITH GREEN GODDESS SAUCE

(serves 6 to 8)

1. 2 celery ribs, cut into 1/2-inch slices
2. 2 large carrots, cut into 1/2-inch slices
3. 2 large leeks, white and green parts, cut into 1/2-inch slices and washed well
4. 4 garlic cloves, smashed
5. 5 to 6 fresh parsley springs
6. 3 or 4 fresh thyme sprigs
7. 10 black peppercorns
8. 1 bay leaf
9. 3 lemons, 2 halved and 1 very thinly sliced into rounds
10. 1 1/2 cups dry white wine
11. 3/4 cup white wine vinegar
12. One 2 1/2- to 3-pound side of salmon, pin bones removed
13. Fine sea salt
14. 6 cups lightly packed baby arugula
15. 1 cucumber, very thinly sliced
16. Green Goddess Sauce

 Put the celery, carrots, leeks, garlic,parsley, thyme, peppercorns, and bay leaf in a large roasting pan. Pour in 8 to 12 cups of water to cover the vegetables by at least one inch. Place the pan over medium medium-high heat and bring to a gentle boil. Add the lemon halves, wine and vinegar.

Season the salmon with salt, then lower it into the pan, skin side down, and rest it on the vegetables. Add water if the salmon is not completely submerged. Bring the liquid back up to around 190 degrees F. and adjust the heat to maintain the temperature while poaching.

Remove the pan from the heat when the thickest part of the fillet reaches 100 degrees F, 6 to 10 minutes. Leave the salmon in the liquid to cool for about 1 hour, then refrigerate until cold at least 2 hours, or for up to 1 day.

Before the picnic, line a platter with the lemon slices around the edge. Mound the arugula on the platter. Use the largest spatulas you have to gently lift the salmon from the poaching liquid. Drain well and and place on the platter. (Strain and reserve the poaching liquid; it freezes well.) Cover the surface of the salmon with the cucumber slices, overlapping them like fish scales. Wrap the platter tightly with plastic wrap and transport to the picnic. Cut slices and serve with the sauce spooned over the top.

 

GREEN GODDESS SAUCE

( 2 1/4 cups)

1. 3/4 cup mayonnaise
2. 1 cup fresh flat-leaf parsley leaves
3. 1 cup tarragon leaves (one 3/4-ounce package)
4. 4 green onions, white and light green parts coarsely chopped
5. 2 oil-packed anchovy fillets, drained
6. 1 garlic clove, smashed
7. 3 tablespoons tarragon vinegar
8. 1 1/2 teaspoons fine sea salt
9. 1/2 teaspoon freshly ground pepper
10. 3/4 cup sour cream

Combine the mayonnaise, parsley, tarragon, onions, anchovies,garlic, vinegar, salt and pepper in blender and process until smooth. Add the sour cream and blend just until combined. Taste and adjust the seasoning. Refrigerate until the picnic for for up to 3 days.

 

The salmon passed the ultimate test of goodness.There wasn't a morsel left at the end of the evening!