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Juniper & fennel poached salmon with soused cucumber
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1 echalion shallot, finely sliced
4 tbsp cider vinegar
20g pack dill, finely chopped
1 large cucumber, peeled, deseeded, quartered lengthways and sliced
500ml dry white wine
1 tbsp juniper berries, lightly crushed
8 sprigs fresh thyme
10 black peppercorns
1 tsp fennel seeds
1 lemon, thickly sliced
1.5-1.7kg salmon fillet
2 tbsp extra virgin olive oil
1. Put the shallot and vinegar in a saucepan with 1 tbsp cold water and bring to a simmer over a high heat. Add the dill and pour over the cucumber in a bowl. Set aside in the fridge for at least 20 minutes, or for up to 2 hours.
2. Bring 2½ litres of water and the white wine to the boil in a large pan with the juniper, thyme, peppercorns, fennel seeds and lemon. Simmer gently for 30 minutes.
3. Preheat the oven to 170°C, gas mark 3. Place the salmon in a large roasting tin and pour over the hot juniper stock, transfer to the oven and cook for 20 minutes, until just opaque.
4. Drain off the poaching liquid then carefully slide the salmon onto a platter. Drain the cucumber, season well and drizzle with olive oil. Serve with the poached salmon.
Typical values per serving:
This recipe was first published in May 2015.
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