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Whole poached salmon with pickled baby beets
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Prep Time:
10 minutes
Cook Time:
90 minutes
Total Time:
100 minutes
"Juicy poached salmon with tangy pickled beets, perfect with Houghton Sparkling Classic."
Ingredients:
  • 375.00 ml white wine vinegar
  • 70.95 gm caster sugar
  • 1 tsp black peppercorns
  • 2.40 gm sea salt flakes
  • 2 bunches baby beetroot, trimmed and peeled (approx. 1kg/12 beetroots)
  • 2kg whole salmon, cleaned, scaled
  • 155.10 gm sour cream
  • 42.00 gm lemon juice
  • 62.50 ml horseradish cream
  • 30.00 ml finely chopped fresh chives
  • Salad leaves, to serve
Instructions:
  • In a medium saucepan over low heat, combine vinegar, sugar, peppercorns, salt, and 1 cup of water. Stir until sugar dissolves. Add beetroot and bring to a boil. Reduce heat, cover, and simmer for 45 minutes until beetroot is tender. Cool beetroot in the liquid, then halve or quarter based on size.
  • Gently poach the salmon in a large pot of cold water over medium-low heat until boiling. Remove from heat, cover, and let it rest for 30 minutes until the salmon is tender and easily pierced with a skewer at its thickest part.
  • In a small bowl, mix together sour cream, lemon juice, horseradish cream, and chives until well combined.
  • Using the basket insert, lift the salmon from the water and transfer it to a serving platter. Discard the cooking liquid and carefully remove the skin from the side facing upwards using a small sharp knife.
  • For a beautiful presentation, gently flake the salmon into portions using a metal spoon and fork, then artfully arrange on plates alongside horseradish cream, beetroot, and fresh salad leaves.
  • Serve this dish alongside a glass of Houghton Sparkling Classic for a perfect pairing.

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