Poached salmon with pickled fennel and spiced soured cream

Preparation time

Cooking time
10 to 30 mins

Serves 6–8

By Matt Tebbutt
From Saturday Kitchen


For the spiced soured cream

  • 2 tsp caraway seeds, toasted and ground
  • 2 tsp fennel seeds, toasted and ground
  • large pinch of hot paprika
  • 125ml/4fl oz soured cream
  • salt

For the pickled fennel

  • 100g/3½oz caster sugar
  • 2 tbsp ground pink peppercorns
  • 200ml/7fl oz white wine vinegar
  • 2 fennels, trimmed and thinly sliced

For the poached salmon

  • 1 bunch fresh chervil, finely chopped
  • 1 bunch fresh chives, snipped
  • 1 bunch fresh dill, finely chopped
  • 1 bunch fresh tarragon, finely chopped
  • 1 whole salmon (about 3kg/6lb 8oz), cut into 2 fillets, pin-boned and skinned
  • 1 bronze gelatine leaf
  • crispbreads, to serve
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