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poached salmon with lemon pepper crème fraîche







total time






method 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
  • 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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