Cold Poached Salmon With Cucumber And Creme Fraiche Sauce
- 4 peppercorns
- 6 fresh dill sprigs, plus extra to serve
- 1 lemon, thinly sliced
- 450 ml boiling water
- 720 g salmon fillets
- FOR THE SAUCE
- 1 small cucumber, roughly chopped
- 2 fresh dill sprigs
- 200 ml creme fraiche
- salt & freshly ground black pepper
- 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.
- 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.
- 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.
peppercorns, dill sprigs, lemon, boiling water, salmon fillets, cucumber, dill, creme fraiche, salt
Taken from www.food.com/recipe/cold-poached-salmon-with-cucumber-and-creme-fraiche-sauce-126875 (may not work)