Cold Poached Salmon With Cucumber and Creme Fraiche Sauce

Total Time
Prep 15 mins
Cook 5 mins

This is a really simple but very elegant summer dish. It's light and healthy, so i choose to use low fat creme fraiche for the sauce. Serve with boiled, new, jersey potatoes.

Ingredients Nutrition


  1. Place the peppercorns, dill and four lemon slices(reserve the remaining slices for the garnish) in a large saute pan and pour in the boiling water. Add the salmon, cover with a tight fitting lid and cook for 5 minutes. Turn off the heat and allow salmon to cool completely in the water-this should cook it perfectly. Remove from the pan then transfer to a plate, cover and chill until ready to serve.
  2. To make the sauce, place the cucumber and dill in a food processor and whizz until smooth. Add the creme fraiche and some salt and pepper and pulse to make a smooth, pourable sauce.
  3. To serve, place a salmon fillet on 4 plates and pour over the sauce. Garnish each with a slice of lemon and a sprig of dill.
Most Helpful

Delicious, made for clients. I added some white wine to poaching liquid and made sauce without the food processor. A little more rustic.

Helen's Home Cooking/2 Chefs On The Go February 28, 2008