Salmon with Dill Sauce

Salmon with Dill Sauce


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Poaching gives wonderfully moist, delicate results and helps to bring out the flavour of the fish, so all it needs is a spoonful of fragrant sauce.

Zoë Harpham

Serves: 4 

  • 100ml dry white wine
  • 100ml chicken or fish stock
  • 2 spring onions, sliced
  • 8 black peppercorns
  • 4 skinless salmon fillets, each about 125g
  • 2/3 cup sour cream
  • 1/2 lebanese cucumber, diced
  • 1 1/2 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

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Pour 1 1/2 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 sour cream, 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.

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