poached salmon with lemon pepper crème fraîche
ingredients
13
count
nutrition
332
calories
total time
45
mins
serves
4
servings
method
ingredients
ingredients
- 400g fresh salmon poaching
- 100mls white wine 100mls water
- 3 bay leaves
- Handful black peppercorns
- Bunch fresh parsley
- 1 lemon sliced
- 1 cucumber
- 1 bunch fresh dill chopped
- 50mls white wine vinegar
- 50mls water
- 25g sugar
- 1 tsp black peppercorns
- ½ tsp salt
- 1 lemon
- 100g Glenisk Organic Crème Fraiche
- Black pepper and salt
method
- Lay the salmon in one piece or in individual darnes into a shallow pan with a lid.
- Add the poaching liquid ingredients.
- Bring to a gentle simmer allow to cook for 1-2 minutes then turn off heat and do not lift lid.
- Allow to cool in the liquid for 30-40 mins.
- Meanwhile make the pickle; Peel cucumber lengthways and slice thinly.
- Place in a bowl or lidded jar and add all other ingredients.
- Allow to sit in the fridge for 30 minutes minimum.
- Lift slices of cucumber out of pickling liquid when serving.
- Add fresh lemon juice and a little zest to crème fraiche and add plenty of freshly ground black pepper and a little salt.
- Serve the salmon with a crisp green salad, the pickle and crème fraiche on the side.
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