Cold Poached Salmon With Cucumber And Creme Fraiche Sauce

Cold Poached Salmon With Cucumber And Creme Fraiche Sauce


1. Place the peppercorns, dill and four lemon slices(reserve the remaining slices for the garnish) in a large saute pan and pour in the boiling water. Add the salmon, cover with a tight fitting lid and cook for 5 minutes. Turn off the heat and allow salmon to cool completely in the water-this should cook it perfectly. Remove from the pan then transfer to a plate, cover and chill until ready to serve.

2. To make the sauce, place the cucumber and dill in a food processor and whizz until smooth. Add the creme fraiche and some salt and pepper and pulse to make a smooth, pourable sauce.

3. To serve, place a salmon fillet on 4 plates and pour over the sauce. Garnish each with a slice of lemon and a sprig of dill.

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Nutrition

Ingredients