Poached Norwegian Salmon and Horseradish-Cucumber Salad

Poached Norwegian Salmon and Horseradish-Cucumber Salad
  • 
4

    4 servings

  • 40-60 min

  • Difficulty

    Very easy

Photographer: Norwegian Seafood Export Company

Simple steamed Norwegian Salmon served over a fresh cucumber salad, topped with a tasty dollop of horseradish cream.

Ingredients

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+

4 each  5-6 oz Norwegian Salmon fillet(s), skin removed
.75 cups  crème fraîche
1 tbsp  horseradish
2 each  lemon
1 sprig  dill, fresh
2 each  cucumber
2 tbsp  white wine vinegar
1 tbsp  extra virgin olive oil
1 each  fennel
1 each  onion, yellow
2 stalks  celery
2 each  carrots
6 cups  water
3 cups  white wine
2 each  bay leaves
1 tsp  pepper, whole black
2 sprig  thyme, fresh
1 each  orange
   salt
   pepper

Procedure

The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end

Horseradish cream

  • Combine crème fraîche, horseradish, and juice of 1 lemon, then season with salt.

Cucumber salad

  • Remove large stems from dill and chop.
  • Peel, seed, and thinly slice cucumber.
  • Combine cucumbers, vinegar, olive oil and dill. Season with salt and pepper. Mix well.

Salmon

  • Thinly slice fennel, onion, celery and carrots.
  • Make a poaching liquid by combing water, white wine, fennel, onions, celery, carrots, bay leaves, peppercorns and fresh thyme in large saucepan. 
  • Bring to boil and simmer for 15–20 minutes. Cut orange in half, squeeze juice in first, then add rind. Simmer an additional 5 minutes. Remove from heat and strain.
  • Put salmon in shallow pot with straight sides and add poaching liquid to completely cover fillets. Gently heat over low flame until salmon is just cooked through, about 5-7 minutes.
  • Remove salmon filets gently from liquid, being careful not to break them. Season fillets with salt and squeeze of fresh lemon.
  • Serve salmon over cucumber salad with spoon of horseradish crème fraîche on top.

Serving Suggestion:

  • Serve with roasted potatoes and optional salmon roe garnish.