Poached salmon with dill hollandaise and cucumber relish

Smooth salmon pairs beautifully with a sweet, buttery dill sauce and piquant relish in this recipe from Georgie and Caroline Parker
Poached salmon with dill hollandaise and cucumber relish
  • Rating:
  • Serves: 4-6
  • Cook Time: 10 minutes
  • Prep Time: 40 minutes plus overnight cooling
  • Effort: easy

Ingredients

For the salmon

  • 1 x 2.5 kg salmon, scaled and gutted
  • 2 tsp salt
  • 1 cucumber, thinly sliced

For the dill hollandaise

  • 170 g butter
  • 2 tbsp lemon juice
  • 1 tbsp wine vinegar
  • 3 egg yolks
  • 1/2 tsp caster sugar
  • 1 pinches salt
  • 1 handfuls dill, finely chopped

For the cucumber relish

  • 3 tbsp white wine vinegar
  • 4 tbsp water
  • 3 tbsp caster sugar
  • 1 cucumber, finely chopped
  • 4 shallots, finely chopped
  • 50 g freshly grated ginger
  • 1 red chillies, seeds removed and finely chopped
  • 1 tbsp chopped coriander

Method

1. For the salmon: place the salmon in fish kettle and fill with cold water. Stir in the salt and bring to the boil, simmer for 2-3 minutes, then remove from the heat and leave to cool overnight.

2. Lift the fish onto a large board. Peel away the skin and lift the fillets off the bone. Reassemble them on a serving platter and lay slices of cucumber over the top.

3. For the dill hollandaise: in a small saucepan, melt the butter over a gentle heat. In another pan, bring the lemon juice and vinegar to the boil until reduced to about 1 tablespoon of liquid.

4. Place the egg yolks into the small bowl of a food processor, and blend with the salt and sugar. With the motor running, drizzle over the hot lemon and vinegar mixture until smooth. Continue to run the processor as you pour in the butter in a thin, steady stream over the eggs. The mixture should begin to thicken and emulsify. Fold in the dill, season well and transfer to a small bowl.

5. For the cucumber relish: Mix the vinegar, water and sugar in a small saucepan and bring to the boil. Simmer until the sugar has dissolved, then leave to cool

6. In a medium bowl, mix the remaining ingredients together, then pour over the cooled vinegar mixture, season and stir well. Cover and chill until required.

7. Serve the salmon with a dollop of the hollandaise and a spoonful of cucumber relish.

Healthy tip: For the dill hollandaise use lower fat spread instead of butter. For more information on healthy eating see eatwell.gov.uk.

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