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    You are in: Home / Australian / Cold Poached Salmon With Cucumber and Creme Fraiche Sauce Recipe
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    Cold Poached Salmon With Cucumber and Creme Fraiche Sauce

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Lene's Note:

    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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    Units: US | Metric



    1. 1
      Place the peppercorns, dill and four lemon slices(reserve the remaining slices for the garnish) in a large saute pan and pour in the boiling water. Add the salmon, cover with a tight fitting lid and cook for 5 minutes. Turn off the heat and allow salmon to cool completely in the water-this should cook it perfectly. Remove from the pan then transfer to a plate, cover and chill until ready to serve.
    2. 2
      To make the sauce, place the cucumber and dill in a food processor and whizz until smooth. Add the creme fraiche and some salt and pepper and pulse to make a smooth, pourable sauce.
    3. 3
      To serve, place a salmon fillet on 4 plates and pour over the sauce. Garnish each with a slice of lemon and a sprig of dill.

    Ratings & Reviews:

    • on February 28, 2008


      Delicious, made for clients. I added some white wine to poaching liquid and made sauce without the food processor. A little more rustic.

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    Nutritional Facts for Cold Poached Salmon With Cucumber and Creme Fraiche Sauce

    Serving Size: 1 (433 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 401.6
    Calories from Fat 227
    Total Fat 25.2 g
    Saturated Fat 12.7 g
    Cholesterol 163.4 mg
    Sodium 144.7 mg
    Total Carbohydrate 7.0 g
    Dietary Fiber 1.6 g
    Sugars 1.3 g
    Protein 37.7 g

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