About this recipe:Fresh salmon fillet is poached to perfection before being chilled and served with a cold mustard sauce. Ideal as a make ahead dinner party dish, giving you more time to enjoy the company.
6 salmon fillets, with skin
salt and pepper, to taste
600ml dry white wine
225ml soured cream
1 to 2 tablespoons Dijon mustard
4 teaspoons lemon juice
4 teaspoons honey
1 teaspoon grated lemon zest
chopped chives, to taste
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Rinse salmon and pat dry with kitchen paper. Rub with salt and pepper.
In a deep frying pan bring the water and white wine to the boil. Turn off the heat and place salmon into the pan. Poach for 6 minutes, turn salmon and poach for 5 minutes on the other side.
Increase the heat to a simmer and cook until the salmon is a uniform pink colour and flakes easily with a fork.
With a slotted spoon carefully remove salmon from the pan and place onto a plate to cool. Remove the skin, cover and place in the fridge for at least 3 hours or overnight. Take out of the fridge 1 hour before serving.
For the sauce, combine the soured cream, lemon juice, honey and lemon zest and salt in a small bowl.
To serve, place salmon on a serving platter and spoon some of the sauce on top. Serve garnished with chives.