Poached salmon steaks with horseradish and chive sauce

    40 min

    Salmon is an excellent source of protein and by poaching, it is also low in fat.

    13 people made this

    Serves: 4 

    • 450ml (16fl oz) semi-skimmed milk
    • 350ml (12fl oz) water
    • 2 tablespoons lemon juice
    • 1 small onion, thinly sliced
    • 1 celery stick with leaves, coarsely chopped
    • 1 carrot, coarsely chopped
    • 4 black peppercorns
    • 4 salmon steaks, about 115g (4oz) each
    • 1 tablespoon bottled grated horseradish
    • 115g (4oz) half-fat crème fraîche
    • 115g (4oz) reduced-fat mayonnaise
    • 2 tablespoons snipped fresh chives
    • freshly ground black pepper

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Pour the milk into a large non-stick frying pan and add the water, lemon juice, onion, celery, carrot and peppercorns. Bring to the boil over moderate heat, then cover and simmer for about 10 minutes.
    2. Add the salmon steaks to the pan and bring the liquid back to the boil. Reduce the heat, cover and poach the fish for about 10 minutes or until the flesh flakes easily when tested with a fork.
    3. Meanwhile, combine the horseradish, crème fraîche, mayonnaise, chives and pepper to taste in a bowl. Stir until evenly mixed.
    4. Using a large fish slice, transfer the salmon steaks to a platter lined with kitchen paper. Allow to drain. Discard the poaching liquid.
    5. Transfer the salmon steaks to serving plates and spoon over the horseradish and chive sauce. Serve hot.

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    Reviews in English (1)


    Delicious and so quick and easy. The sauce enhances the salmon. I served it up with potato wedges and steamed broccoli stalks and asparagus.  -  06 Feb 2016