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Poached salmon with pickled onion & horseradish sauce
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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.
ou can borrow a fish kettle free of charge from Waitrose Entertaining or your local store.
Typical values per serving:
This recipe was first published in November 2017.