Cold Poached Salmon With Cucumber And Creme Fraiche Sauce

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This is a really simple but very elegant summer dish. it's light and healthy, so i choose to use low fat creme fraiche for the sauce. serve with boiled, new, jersey potatoes.

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Steps

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Place the peppercorns , dill and four lemon slices in a large saute pan and pour in the boiling water.

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Add the salmon , cover with a tight fitting lid and cook for 5 minutes.

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Turn off the heat and allow salmon to cool completely in the water-this should cook it perfectly.

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Remove from the pan then transfer to a plate , cover and chill until ready to serve.

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To make the sauce , place the cucumber and dill in a food processor and whizz until smooth.

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Add the creme fraiche and some salt and pepper and pulse to make a smooth , pourable sauce.

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To serve , place a salmon fillet on 4 plates and pour over the sauce.

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Garnish each with a slice of lemon and a sprig of dill.

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Ingredients

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peppercorns, fresh dill sprigs, lemon, boiling water, salmon fillets, cucumber, creme fraiche, salt & freshly ground black pepper