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Fourth of July supper: New England poached salmon

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Kitchen Report

(Read caption) Poached salmon with egg sauce served with new potatoes and spring peas is a classic New England tradition on the Fourth of July.

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When most people hear the words “New England dinner” their first thoughts usually run toward a lobster dinner, a clambake, or an oyster shuck. But there is another kind of seafood that has a long association with the Fourth of July, and that is poached salmon with egg sauce.

The legend has it that Abigail Adams served Atlantic salmon, fresh garden peas, and new potatoes to John Adams on the first Fourth of July in 1776. And while many New Englanders admit to eating salmon on the Fourth of July, finding strong ties to Abigail Adams remains, well, fishy.


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