Poached Salmon with cucumber and dill pickle, lemon pepper creme fraiche

Poached Salmon with cucumber and dill pickle, lemon pepper creme fraiche

By Glenisk

Ingredients

13 Count

Nutrition

332 Calories

Total Time

45 Mins

Serves

4 Servings

Ingredients

400g fresh salmon poaching

liquid:

100mls white wine 100mls water
3 bay leaves
Handful black peppercorns
Bunch fresh parsley
1 lemon sliced

Dill Pickle:

1 cucumber
1 bunch fresh dill chopped
50mls white wine vinegar
50mls water
25g sugar
1 tsp black peppercorns
½ tsp salt
 

Lemon Pepper  Crème Fraiche:

1 lemon
100g Glenisk Organic  Crème Fraiche
Black pepper and salt
 

From Glenisk

Organic Crème Fraîche Where to Buy

Nutritional Information (per serving)

Poached Salmon with cucumber and dill pickle, lemon pepper creme fraiche

Method

  1. Lay the salmon in one piece or in individual darnes into a shallow pan with a lid.
  2. Add the poaching liquid ingredients.
  3. Bring to a gentle simmer allow to cook for 1-2 minutes then turn off heat and do not lift lid.
  4. Allow to cool in the liquid for 30-40 mins.
  5. Meanwhile make the pickle; Peel cucumber lengthways and slice thinly.
  6. Place in a bowl or lidded jar and add all other ingredients.
  7. Allow to sit in the fridge for 30 minutes minimum.
  8. Lift slices of cucumber out of pickling liquid when serving.
  9. Add fresh lemon juice and a little zest to crème fraiche and add plenty of freshly ground black pepper and a little salt.
  10. Serve the salmon with a crisp green salad, the pickle and crème fraiche on the side.
     
Ingredients
Method
Glenisk family portrait

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