Cold Poached Salmon With Cucumber and Creme Fraiche Sauce |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a really simple but very elegant summer dish. It's light and healthy, so i choose to use low fat creme fraiche for the sauce. Serve with boiled, new, jersey potatoes. Ingredients:
4 peppercorns |
6 fresh dill sprigs, plus extra to serve |
1 lemon, thinly sliced |
450 ml boiling water |
720 g salmon fillets |
1 small cucumber, roughly chopped |
2 fresh dill sprigs |
200 ml creme fraiche |
salt & freshly ground black pepper |
Directions:
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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