Poached Norwegian Salmon and Horseradish-Cucumber Salad
Simple steamed Norwegian Salmon served over a fresh cucumber salad, topped with a tasty dollop of horseradish cream.
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
- Cooking for more people takes longer time
- Be careful with salty ingredients and spices, you should add to taste towards the end
- Combine crème fraîche, horseradish, and juice of 1 lemon, then season with salt.
- 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.
- 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.
- Serve with roasted potatoes and optional salmon roe garnish.