Cold Poached Salmon with Dill Mayonnaise
By Swedish FoodPoached cold salmon is a Swedish Midsummer classic, served with a dollop of mayonnaise and the year's first new potatoes, boiled in dill.Time and servings
Ingredients
15 total- 100 ml of white wine vinegar
- 6 salmon fillets with skin on
- 2 tablespoons of salt
- 5 white peppercorns
- 5 whole allspice
- 1 onion
- 1 carrot
- 0.5 leek
- 1 tbsp of dijon mustard
- 1 tbsp of vinegar
- 200 ml of canola or vegetable oil
- 100 ml of sour cream or crème fraîche
- 1 bunch of dill
- 1 egg yolk
- 2 bay leaves
Method
7 stepsStep 1
Clean the salmon fillets and remove any remaining bones.
Step 2
Cut the salmon in to 6 equal pieces and place them in a baking dish or high-edged pan, about 1cm apart. Season.
Step 3
Clean and slice the vegetables.
Step 4
Place the prepared vegetables, water, white wine vinegar, salt, peppercorns, allspice and bay leaves in a saucepan and boil for 10mins.
Step 5
Pour the boiling marinade over the salmon, covering the fish under at least 1cm of liquid, then cover the baking dish securely and let it stand and slowly cool.
Step 6
To make the mayonnaise, place the egg yolk, mustard and vinegar in a bowl and beat with an electric beater, adding the oil in a thin stream. Season with salt and pepper.
Step 7
Mix the mayonnaise with sour cream or crème fraîche and finely chopped dill. Taste for seasoning.