Poached salmon with pickled fennel and spiced soured cream

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 6–8

By Matt Tebbutt
From Saturday Kitchen

Ingredients

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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