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

  1. Exclude the skin
  2. Exclude any bones
  3. Resize to pieces no larger than 15mm x 15mm
  4. Tenderise so that the pieces of salmon pass the IDDSI Fork Pressure Test

 

New Potatoes

  1. Exclude the Skin
  2. Resize to pieces no larger than 15mm x 15mm
  3. Tenderise so tat the piece of potato pass the IDDSI Fork Pressure Test

 

Tomato Passata

  1. Texturise the passata so that it passes the IDDSI Fork Drip and Spoon Tilt Tests

Method

 

  1. Tenderise the potatoes by boiling in a pan of seasoned water. Cook until tender enough to pass the IDDSI Pressure Test.
  2. When the potatoes have cooled, exclude the skins with your fingers and resize into pieces no larger than 15mm x 15mm.
  3. Exclude any bones from the salmon using tweezers and exclude the skin with a knife.
  4. Resize the salmon into pieces no larger than 15mm x 15mm cubes and gently poach seasoned water with the slice of lemon.
  5. When the salmon is tender, remove from the poaching liquid and place on a clean, absorbent parchment to exclude any excess liquid.
  6. 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.