COLD-POACHED SALMON WITH HERB GARDEN SAUCE

A classic and with good reason – when it’s hot outdoors this simple prepared dish will save both you and your guests from wilting.

serves 4–6

1 whole salmon, weighing about 800g (1lb 12oz) filleted and pin-boned

for the poaching liquor:

200ml (7fl oz) white wine vinegar

50g (13/4oz) caster sugar

1 leek, sliced

1 onion, sliced

2 carrots, sliced

10 peppercorns

3 bay leaves

for the sauce:

100ml (3 1/2fl oz) soured cream

2 tbsp mayonnaise

small bunch each of parsley, dill and chives,

finely chopped

1/2 unwaxed lemon, zest and juice

pinch of caster sugar

to garnish:

1 lemon, sliced

1/2 cucumber, sliced

Begin by making the sauce. Whisk together the soured cream, mayonnaise and herbs. There should be about 1 tablespoon of each chopped herb. Add the lemon zest and a squeeze of juice, then season to taste with a pinch of sugar, salt and pepper. Refrigerate until needed but serve at room temperature.

Bring all the ingredients for the poaching liquor to a simmer in a large pan along with 1.5 litres (2. pints) water and 2 tablespoons of sea salt. Simmer for 5 minutes then pour into a fish kettle or large highsided oven tray set over a medium heat.

Carefully lower the salmon fillet into the liquid, ensuring it is completely covered (if not, pour in a little more water). Bring to barely a simmer and cook for 10–12 minutes until the fish is just cooked. Lift the fillet out of the poaching liquid and onto a plate, carefully peel off the skin and allow to cool completely. Serve garnished with the lemon and cucumber slices and the sauce alongside.

This recipe is from Smorgasbord: Deliciously simple modern Scandinavian recipes by Peter’s Yard with Signe Johansen