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    Poached salmon with pickled onion & horseradish sauce

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    Poached salmon with pickled onion & horseradish sauce

    • Gluten Free
    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes

    Serves: 6 - 8


    750ml bottle dry white wine
    5 bay leaves
    10 black peppercorns
    25g pack flat leaf parsley, half finely chopped
    1 trimmed leek, halved lengthways
    1 tsp Maldon sea salt
    1kg whole side salmon fillet
    ½ small red onion, very thinly sliced
    2 tbsp white wine vinegar
    2 tsp caster sugar
    1 tbsp lemon juice
    200ml tub crème fraîche
    3-4 tsp hot horseradish sauce


    1 Place the wine, bay leaves, peppercorns, the unchopped parsley, leek, and salt into a large deep roasting tin or fish kettle (see tip below). Bring to a vigorous boil over a high heat.

    2 Carefully slide the fish, skin-side down, into the boiling mixture. Top up with enough boiling water to cover the fish. Bring back to a very gentle simmer. Remove from the heat and leave, still covered, to rest for at least 20 minutes or until cooked through and just warm. Remove from the liquid.

    3 Meanwhile mix the onion, vinegar, sugar and lemon juice with the chopped parsley. Season and leave to marinate for 20 minutes then strain. In a separate bowl mix the crème fraîche, horseradish and seasoning together. Serve with the salmon (discarding any skin). Delicious warm or cold with dressed salad leaves.

    Cook's Tip

    ou can borrow a fish kettle free of charge from Waitrose Entertaining or your local store.

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