Poached salmon can be served hot or cold, as a steak, a fillet or as the whole fish. Of course the whole fish, weighing up to 4.54kg., is rather large for a family dinner but impressive for a party or special event. The deep pink colour is the salmon's trademark. The steak is cut across the backbone and is usually about an inch thick. One steak is a single serving.
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Things you need
- Cutting board
- Ice water
- Ice cubes
- Sour cream 1/2 cup
- Lemon juice 1 tbsp.
- Dill, chopped 1 tbsp.
Wash the dill, scallions, lemons and radishes. The scallions, lemons and radishes will be carved into flowers and placed in a dill "bouquet" to decorate the salmon. Cut the root tip off the radish. Cut into the radish four times, making parallel cuts about 1/4-inch apart, but don't cut all the way through the radish. Turn the radish and make four more parallel cuts that are at 90 degree angles to the first cuts. Put the radish in a bowl with water and ice.
Cut the green part off the scallion so you are left with about 4 inches of the light green and white part of it. Cut the roots off the tip of the white part of the scallion. Lay the scallion on the cutting board. Make four 2-inch long cuts lengthwise down the scallion, starting at the root end and going towards the lighter green end. Give the scallion a quarter turn and make four more cuts. Place the scallion in ice water. The separated ends of the scallion will start to curl back to the stem, resembling flower petals.
Cut five "V" sections out of the lemon starting at the pointed end and going toward the more rounded end where the stem was once attached. The "V" sections should be equidistant from each other. Remove the rind, white pith and just a little of the pulp. Slice the ends off the lemon. Cut each lemon into four slices. Each slice will have notches at the edges made from the "V" cuts and will look somewhat like a daisy.
Slice off each small end of another lemon. Hollow out the lemon and save the pulp for another use. Do not break through the lemon at the ends. Fill with the hollowed out lemon with the sour cream mixed with dill and lemon juice. A good ratio to use is 1/2 cup of sour cream, and 1 tbsp each of dill and lemon juice.
Lay the poached salmon on a plate. Put a sprig of dill on the left side, with the stem end toward the bottom of the plate. Arrange the lemon, radish and scallion flowers on the dill. Place a few more sprigs of dill in between the vegetable "flowers," as if you were arranging a mini bouquet. Place the sour cream mixture filled lemon halves on the other side of the plate.
Tips and warnings
- Keep the salmon refrigerated after poaching if you will be using it in a salad.
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