Poached Scottish salmon with lemon crème fraîche

‘This is a favourite in our restaurant overlooking the wicket at Gloucestershire County Cricket Club. We serve this dish regularly at the club – it's nice and light, and easy to make, too. The salmon goes perfectly with the zesty dill crème fraîche. Serve with seasonal vegetables for summer on a plate!'

Damian Awford Nash, Head Chef, Gloucestershire Cricket, Bristol County Ground


1 shallot, sliced
1 sprig fresh dill, plus ½ x 20g pack fresh dill, finely chopped
2 sprigs fresh flat-leaf parsley
2 black peppercorns
Juice 1½ lemons
100ml dry white wine
200ml tub essential Waitrose half fat British crème fraîche
Grated zest 1 lemon
4 x 150g Waitrose boneless Scottish salmon fillets


1. Place the shallot, sprig of dill, parsley, peppercorns and juice from 1 lemon in a large pan with the wine and 150ml water. Add a pinch of salt, bring to the boil then simmer for 10 minutes.

2. Meanwhile, stir together the crème fraîche, chopped dill, lemon zest and the remaining lemon juice in a small bowl.

3. Place the salmon fillets in the simmering liquid. Cover and simmer for 5 minutes. Turn off the heat and leave for 10 minutes. (The fish will continue cooking as the liquid cools.) Check that the salmon is cooked to your liking by inserting a blade. If you prefer your fish well cooked, leave it in the poaching liquid for a few more minutes.

4. Remove the salmon fillets from the poaching liquid and place on 4 plates with the crème fraîche mix on the side. Serve with boiled new potatoes and seasonal vegetables.

  • Preparation time: 5 minutes
  • Cooking time: 25 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,470kJ/353kcals
Fat 23.5g
Saturated Fat 9.3g
Carbohydrate 4g
Sugars 2.4g
Salt 0.2g

0.2g fibre, 31.3g protein

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4 stars

Average user rating Based on 39 ratings

This recipe was first published in Mon May 12 10:10:00 BST 2014.