Poached Salmon with Fresh Horseradish Sauce
- 1 (3-pound) skin-on salmon fillet
- 3/4 teaspoon fine sea salt, divided
- 1 cup white wine
- 1 yellow onion, sliced
- 1/2 teaspoon peppercorns
- 1/4 cup chopped dill, plus 8 whole sprigs
- 1 (1-inch) piece horseradish root
- 1 teaspoon lemon juice
- 1 cup crème fraîche
- 1 cucumber, peeled, (1/2 seeded and chopped, 1/2 sliced)
- 1/2 teaspoon ground black pepper, divided
Season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Put 1 cup water, wine, onions, peppercorns and 4 sprigs of the dill into a roasting pan or fish poacher large enough to hold the fillet.
Add the salmon. If not covered by liquid, add just enough water to barely cover the fillet, then gently bring it to a simmer.
Cover and simmer about 10 minutes, until salmon is just opaque in the center. (Allow about 10 minutes of cooking time per inch thickness of fish.)
Remove from heat and let salmon cool slightly in liquid.
Transfer salmon to a large platter and set aside to cool slightly. Cover and refrigerate for several hours.
Meanwhile, make the horseradish sauce. Peel and grate the horseradish.
Depending on desired heat level, wait 2 to 3 minutes before tossing it in a bowl with lemon juice and salt. (The longer you wait, the hotter the horseradish will be.)
Stir in crème fraîche, chopped cucumber and chopped dill.
Taste and adjust seasoning with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper and lemon juice.
Chill until ready to serve.
Peel skin off salmon once cooled.
Garnish platter with remaining 4 dill sprigs and cucumber slices.
Serve with horseradish sauce on the side.
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- 1 (3-pound) skin-on salmon fillet
- 3/4 teaspoon fine sea salt, divided
- 1 cup white wine
- 1 yellow onion, sliced
- 1/2 teaspoon peppercorns
- 1/4 cup chopped dill, plus 8 whole sprigs
- 1 (1-inch) piece horseradish root
- 1 teaspoon lemon juice
- 1 cup crème fraîche
- 1 cucumber, peeled, (1/2 seeded and chopped, 1/2 sliced)
- 1/2 teaspoon ground black pepper, divided