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Poached salmon with dill & horseradish cream
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Indulge guilt-free this Christmas with a flavorful, healthy poached salmon that will impress even the skeptics!
Ingredients:
  • 1 x 2.5kg whole Atlantic salmon, scaled, gutted
  • 1 large red onion, halved, thinly sliced
  • 3 dried bay leaves
  • 3 sprigs fresh thyme
  • 3 sprigs fresh dill
  • 8 whole black peppercorns
  • 42.00 gm fresh lemon juice
  • Freshly ground black pepper
  • 150g extra-light sour cream (Pauls brand)
  • 52.50 gm fresh lemon juice
  • 30.00 ml horseradish cream
  • 20.00 ml finely chopped fresh dill
  • Salt & freshly ground black pepper
Instructions:
  • Make the dill and horseradish cream by mixing sour cream, lemon juice, horseradish, and dill in a small bowl. Season with salt and pepper, then stir until fully combined. Transfer to a serving jug, cover with plastic wrap, and refrigerate until needed.
  • Find the thickest part of the salmon and note down the measurement. Place the salmon in a fish kettle, along with the onion, bay leaves, thyme, dill, and peppercorns. Cover the salmon with enough cold water and add lemon juice. Heat the kettle on medium-low heat or a preheated barbecue grill. Bring to a gentle simmer without boiling, adjusting heat if needed. Cover and cook for 10 minutes, then an additional 10 minutes per 2.5cm of fish. Check doneness with a skewer. Lift the salmon out using a basket insert and transfer to a platter. Remove the skin, then season with pepper.
  • Present the salmon on the dining table and use a metal spoon and fork to portion it onto plates. Enjoy with dill and horseradish cream.

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