top of page

[Poached salmon with beetroot and raspberry cheese, bacon edamame puree]


<Poached Salmon with Beetroot and Raspberry Cheese>Recipe


Cooking time: about 3 hours 



  • 250g salmon fillet  
  • 500 grams of water  
  • 50 grams of salt  
  • 20 grams of granulated sugar  
  • Raspberry cheese 50g  
  • Beetroot (cut into corners) 50g  


Preparatory work: 

  1. Prepare 50 grams of raspberry cheese and set aside 
  2. Cut 50 grams of beetroot into corners and set aside 



1. Add salt and sugar to water and stir until completely dissolved.  

2. Add salmon fillets and marinate for one hour.  

3. Take out the salmon fillets and put them in a plastic bag.  

4. Heat a pot of water to 50 degrees, slowly sink the plastic bag with salmon into the water, let the water pressure naturally squeeze out the air in the bag, and seal the plastic bag when the water level reaches the mouth of the bag. , let the salmon soak in hot water at 50 degrees for 20 minutes.  

5. After 20 minutes, take out the salmon and transfer it to ice water to freeze for 1 hour.  

6. Take the frozen salmon out of the plastic bag, roll it with plastic wrap and cut into thick slices.  



1. Finally, serve the salmon, raspberry cheese and beetroot on the plate.  

(Note: The boiled salmon must be rolled in plastic wrap to cut into perfect slices) 



<Bacon and edamame>recipe


Cooking time: about 3 hours 


Butter cream fresh milk potato puree 


  • 3 American Potatoes 
  • Butter 250g 
  • Cream 150g 
  • Fresh milk 100g 



  1. Steam American potatoes over water for 1 hour and 45 minutes.  
  2. Put the butter, cream and fresh milk into the pot and bring to a boil.  
  3. After peeling the potatoes, use a potato puree to mash the potatoes into a puree shape. Pour in the butter and cream and stir until completely mixed. Season with salt and pepper.  
  4. Strain the potato puree through a flour sieve.  


Stir-fried edamame with bacon 


  • Pancetta 200g 
  • Edamame 100g 



  1. Soak the edamame in salt water for 2 minutes, pour out and drain.  
  2. Sauté the bacon in a pan until fragrant, add the edamame and stir-fry briefly, then serve on top of the potatoes.  


This recipe is provided by Ricky Cheung, Executive Chef of The Food Story Group

Poached salmon with beetroot and raspberry cheese, bacon and edamame puree

  • Cooking clips, recipe content, food hardness, hardness, size and testing methods are for reference only. The actual situation may be affected by factors such as the type of food, food temperature, cooking methods, feeding techniques, tools and environment. Before eating, patients are advised to consult speech therapists and related professionals to assess their individual dietary level and eat according to the instructions.

bottom of page