Poached Salmon with Chive Sauce
40 minutes
Fresh salmon steaks poached in a mixture of water, low fat milk and lemon juice then served smothered with a chive and horseradish yoghurt sauce.
Elaine Russell
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Ingredients
Serves: 4
- 500ml low-fat milk
- 350ml water
- 2 tablespoons lemon juice
- 1 small onion, thinly sliced
- 1 celery stalk with leaves, coarsely diced
- 1 carrot, coarsely diced
- 4 black peppercorns
- 4 salmon steaks, about 150g each
- 1 tablespoon bottled grated horseradish
- 1/2 cup (130g) plain yoghurt
- 1/3 cup (90g) reduced-fat mayonnaise
- 2 tablespoons snipped fresh chives
- freshly ground black pepper, to taste
Directions
Preparation:10min ›
Cook:30min ›
Ready in:40min
- Pour the milk into a large non-stick frying pan and add the water, lemon juice, onion, celery, carrot and peppercorns. Bring to the boil over moderate heat then cover and simmer for about 10 minutes.
- Add the salmon steaks to the pan and bring the liquid back to the boil. Reduce the heat, cover and poach the fish for about 10 minutes or until the flesh flakes easily when tested with a fork.
- Meanwhile, combine the horseradish, yoghurt, mayonnaise, chives and pepper to taste in a bowl. Stir until evenly mixed.
- Using a large fish slice, transfer the salmon steaks to a platter lined with paper towels. Allow to drain. Discard the poaching liquid.
- Transfer the salmon steaks to serving plates and spoon over the horseradish and chive sauce. Serve hot.
