Dad's poached salmon with cucumber sauce

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Ingredients

  • For the poaching liquid:

  • Fish head and bones
  • Few stalks celery, sliced, if desired
  • 225g carrots, peeled, sliced, if desired
  • 1 small bunch parsley
  • 475ml dry white wine
  • Water
  • Salt
  • Black peppercorns
  • 4 (170 to 225g) centre cut, skinless, salmon fillets

  • For the cucumber sauce:

  • 1 English cucumber, unpeeled, roughly chopped
  • Fronds from 1 bunch dill
  • 1/2 small red onion
  • 2 large lemons, juiced
  • 80g mayonnaise
  • 2 tbsp extra-virgin olive oil
  • 80g natural yoghurt
  • Salt and freshly ground black pepper

Use imperial measurements

Method

How to make Dad's poached salmon with cucumber sauce

1) For the salmon: Combine all poaching liquid ingredients in a medium saucepan. Bring the poaching liquid to a very low simmer and cook 30 mins. Skim the top as needed to remove any foam from the surface. Lay some cheesecloth over the top of the poaching liquid, making a bed for the fillets. Submerge salmon in poaching liquid and cook for 8 to 10 mins.

2) For the cucumber sauce: Combine first four ingredients in a blender and puree. Gradually blend in mayonnaise, oil and yoghurt and then season, to taste, with salt and pepper.

3) Serve poached salmon with side of sauce.

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