Poached salmon with cucumber and dill sauce

INGREDIENTS

100 ml dry white wine

100 ml chicken or fish stock

2 spring onions, sliced

8 black peppercorns

4 skinless salmon fillets, each about 125 g

⅔ plain yogurt

½ lebanese cucumber, diced

1½ tablespoons chopped fresh dill

1 tablespoon lemon juice

salt and freshly ground black pepper

TO SERVE:

mixed salad leaves

wedges of lemon

sprigs of fresh dill to garnish


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Preparation method 1. Pour 1½ cups of water into a large frying pan and add the wine, stock, spring onions and peppercorns. Put the salmon fillets in the pan in a single layer. Bring to the boil, then immediately reduce the heat, cover and simmer gently for 5–6 minutes until the fish flakes when tested with a fork.

2. Meanwhile, to make the sauce, stir together the plain yogurt, cucumber, dill and lemon juice in a bowl and season to taste with salt and pepper.

3. Arrange the salad leaves on four serving plates. Carefully lay the salmon fillets on top, using a slotted spoon. Drizzle a little of the sauce over the top and serve with lemon wedges and some sprigs of dill for garnish.


Copyright by The Readers Digest Association, Inc. 2006

cook's tips
• This recipe works equally well served hot or cold. To serve cold, squeeze lemon juice over the poached fillets, cover with plastic wrap and chill for at least 2 hours or overnight. The sauce can be made ahead of time, then covered and chilled until ready to serve.
• Don't throw out the fish poaching liquid; instead strain, cool, then freeze it to use as stock for a fish soup or casserole.