Poached Salmon Medallion, Horseradish Cream and Cucumber Salad

Norway - a country where mountains rise from the sea. Where hostile waters whipped by the winds and driven by the currents form towering waves. But such a demanding environment can also be bountiful. For deep in the ice-cold, clean, salty water, there are riches. Slowly growing, patiently maturing. A trifle pompous maybe, but the fish is tasty!

26/02/2004 ::  

Serves: 4 portions

For the Poached Salmon Medallions
400g Salmon Fillets - skinned and boneless
2 Bay Leaves
10 White Peppercorns
90g Salt
20g Butter
2 litres Water

For the Horseradish Cream
2dl Cream
1/2 dl Crème Fraîche
1/2 tsp Dijon Mustard
1 tbsp Horseradish - grated
3 tbsp Fresh Lemon Juice
Salt and White Pepper

For the Cucumber Salad
500g Cucumber
3g Salt
20g Sugar
4 tbsp 7% Vinegar
2 tbsp Mild Olive Oil
Black Pepper

1 Cut the fillets of salmon into four 100g medallions
2 Bring water to the boil with salt and spices and let it heat for a little while so that it brings out most of the flavours from the spices
3 Remove from the heat and poach the fish for about 10 –12 minutes
4 Remove the salmon from water and let it drain well on a piece of kitchen towel
5 Add a piece of butter on top when ready to serve

1 Mix the lemon juice and grated horseradish and let it infuse for 15 minutes
2 Whisk the cream, crème fraîche and mustard stiff with a blender
3 Add lemon/horseradish mixture. Season with salt and white pepper
This cream can be made a couple of hours beforehand to bring out most of the flavour from the horseradish

1 Peel the cucumbers and slice them lengthwise or into strips
2 Mix the vinegar, salt and sugar
3 Whisk in the oil, pour over the cucumbers and let it marinate for an hour
4 Season with salt and pepper at the end
This dish is meant to be a starter, hence the size of the fillets. However, with larger fillets it can be served as a main course with boiled potatoes

Vel bekomme!

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