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Donal Skehan
Poached Salmon with Cucumber Pickle and Dill Creme Fraiche | DonalSkehan.com, Amazing Scandinavian inspired Christmas dish.
  • light-meals

Poached Salmon with Cucumber Pickle and Dill Creme Fraiche

December 17

If you’re looking for an alternative to all that meat this Christmas, this salmon recipe is an ideal solution and could not be more simple to prepare.

  • serves Serves 6
  • time 90 mins

Method

  1. 1. Preheat the oven to 180˚C/350˚F/Gas Mark 4.
  2. 2. In a large roasting tray place in the onion and lemon slices and arrange sprigs of dill over the top. Lay the salmon over and season with sea salt and ground black pepper and a final scattering of dill. Pour water and wine around the sides of salmon and cover the roasting tray with tin foil. Place in the oven to cook for 15 minutes or until just cooked through.
  3. 3. For the cucumber pickle, In a bowl mix together the sugar and vinegar until the sugar has dissolved. Mix in the salt and shallot and add the thin slices of cucumber. Cover and leave in the fridge for at least 2 hours or overnight.
  4. 4. Mix together the dill, creme fraiche, lemon juice and a crack of black pepper.
  5. 5. Serve the cooked salmon with the cucumber pickle and creme fraiche and some freshly cooked baby potatoes and it's a properly delicious dinner!

Ingredients

For the salmon:

600g side of salmon

1 onion, in slices

2 good handfuls of Dill

1 lemon, sliced

50ml of white wine

50ml of water

Sea salt and ground black pepper

For the cucumber pickle:

1 cucumber

4 tbsp cider vinegar

4 tbsp caster sugar

1/2 tbsp salt

1 small shallot, very thinly sliced

For the Dill Creme Fraiche:

200g of créme fraiche

Juice of 1/2 lemon

A good handful of dill, finely chopped

You'll Need

Large roasting tray

Medium bowl

 

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