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Elegant Cold Poached Salmon Recipe with Easy Cucumber Dill Crème Fraîche

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A sophisticated yet simple cold poached salmon dish paired with a refreshing cucumber dill crème fraîche, perfect for elegant entertaining or light meals.

Ingredients

Scale
  • 1 to 1.5 pounds salmon fillet, skin on (wild-caught preferred)
  • Water or fish stock, enough to cover the salmon (about 4 cups)
  • Fresh dill sprigs
  • 3–4 thin lemon slices
  • Salt and pepper, to taste
  • 1 cup crème fraîche (240 ml) or sour cream
  • 1 small English cucumber, peeled and finely grated
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, minced (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the poaching liquid by adding water or fish stock to a large shallow pan to fully cover the salmon fillet (about 4 cups). Add fresh dill sprigs and lemon slices. Bring to a gentle simmer over medium heat, maintaining about 180°F (82°C).
  2. Season the salmon fillet lightly with salt and pepper on both sides. Leave skin on if applicable.
  3. Carefully place the salmon in the simmering liquid, skin side down if applicable. Reduce heat to low to maintain a gentle simmer. Poach for 10-12 minutes until salmon is opaque and flakes easily but remains moist.
  4. Use a slotted spatula to lift the salmon from the poaching liquid. Transfer to a plate and let cool to room temperature, then refrigerate uncovered for at least 30 minutes to chill.
  5. While salmon cools, peel and finely grate the cucumber. Press grated cucumber in a fine mesh strainer or kitchen towel to remove excess moisture.
  6. In a bowl, combine crème fraîche, drained cucumber, chopped dill, lemon juice, and minced garlic. Season with salt and pepper to taste. Stir until smooth and creamy. Refrigerate until serving.
  7. Slice chilled salmon into portions. Serve topped or alongside with a generous dollop of cucumber dill crème fraîche. Garnish with extra dill sprigs or lemon wedges.

Notes

Maintain a gentle simmer around 180°F (82°C) to keep salmon tender. Do not boil the poaching liquid. Press grated cucumber well to avoid watery crème fraîche. The salmon and crème fraîche can be made a day ahead. Adjust lemon juice and seasoning gradually to balance flavors. For thicker salmon (>1.5 inches), add a couple of extra minutes to poaching time. Leftover poaching liquid can be saved for seafood broth.

Nutrition

Keywords: cold poached salmon, cucumber dill crème fraîche, easy salmon recipe, summer salmon, elegant seafood, healthy salmon dish, quick poached salmon

Find it online: https://yumbelle.com/elegant-cold-poached-salmon-recipe-with-easy-cucumber-dill-cr-e-me-fra-i-che/