Scottish salmon poached in cider is served with hard boiled quail eggs salad Poaching is definitely my favourite way of cooking salmon. It is important, however, not to let the poaching liquid boil. The way I poach it is by adding the salmon to the cool liquid and seasonings, bringing it up to only the slightest signs of a simmer before turning the heat off to let the salmon cook to juicy, succulent perfection as the liquid cools. The seasonings you add to the liquid with the salmon are of course endlessly variable but this combination works - I believe - especially well. Fresh Scottish salmon fillet Ingredients (Serves One) 1 fresh salmon fillet, skin on 1 small carrot, washed, topped and roughly chopped 1/2 small red onion, peeled and roughly chopped 1 bay leaf 1/2 teaspoon dried dill Salt 1/2 pint cider 1 pint cold water 4 fresh quail eggs 2 generous handfuls mixed salad leaves of choice Fresh cress to garnish Salmon poaching flavourings Directions Lay the salmon fillet skin side do...