Salmon and Potato Salad – IDDSI Level 6
Method
Ingredients
300g Salmon
300g Tomato Passata
500g New Potatoes
Food thickener
1 lemon slice
Salt
Reform Processes
For this IDDSI Level 6 Salmon Salad each ingredient will need to be reformed separately before finishing the dish.
Salmon
- Exclude the skin
- Exclude any bones
- Resize to pieces no larger than 15mm x 15mm
- Tenderise so that the pieces of salmon pass the IDDSI Fork Pressure Test
New Potatoes
- Exclude the Skin
- Resize to pieces no larger than 15mm x 15mm
- Tenderise so tat the piece of potato pass the IDDSI Fork Pressure Test
Tomato Passata
- Texturise the passata so that it passes the IDDSI Fork Drip and Spoon Tilt Tests
Method
- Tenderise the potatoes by boiling in a pan of seasoned water. Cook until tender enough to pass the IDDSI Pressure Test.
- When the potatoes have cooled, exclude the skins with your fingers and resize into pieces no larger than 15mm x 15mm.
- Exclude any bones from the salmon using tweezers and exclude the skin with a knife.
- Resize the salmon into pieces no larger than 15mm x 15mm cubes and gently poach seasoned water with the slice of lemon.
- When the salmon is tender, remove from the poaching liquid and place on a clean, absorbent parchment to exclude any excess liquid.
- Texturise the passata by whisking in the food thickener until the consistency meets the requirements for IDDSI Level 4 and season to taste.
IDDSI Audit – Use appropriate IDDSI Audit Sheet
IDDSI Testing Methods for the salmon and potatoes:
Size – 15mm x 15mm
IDDSI Pressure Test
IDDSI Testing Methods for the Tomato:
No lumps
IDDSI Fork Drip Test
IDDSI Spoon Tilt Test
Quality Audit: 5/5
Nutrition – 1/1
Flavour – 1/1
Colour – 1/1
Smell – 1/1
Composition – 1/1
Label
Audit and serve the food at room temperature.
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