Poached salmon with mustard cream sauce

    3 hours 40 min

    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.

    11 people made this

    Serves: 6 

    • 6 salmon fillets, with skin
    • salt and pepper, to taste
    • 900ml water
    • 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

    Prep:20min  ›  Cook:20min  ›  Extra time:3hr chilling  ›  Ready in:3hr40min 

    1. Rinse salmon and pat dry with kitchen paper. Rub with salt and pepper.
    2. 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.
    3. Increase the heat to a simmer and cook until the salmon is a uniform pink colour and flakes easily with a fork.
    4. 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.
    5. For the sauce, combine the soured cream, lemon juice, honey and lemon zest and salt in a small bowl.
    6. To serve, place salmon on a serving platter and spoon some of the sauce on top. Serve garnished with chives.

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