Recipe

Poached salmon with dill mayonnaise

Aug 27, 2013 2:00pm
  • 15 mins cooking
  • Serves 6
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Ingredients

Poached salmon
  • 3 eschalots, peeled, sliced
  • 1 stalk celery, roughly sliced
  • 1 bunch parsley stalks
  • 1 bunch dill stalks
  • 1 lemon, sliced
  • 8 black peppercorns
  • 1 tablespoon sea salt
  • 1.2 kilogram (approximately) side of atlantic salmon, skin on, pin-boned
  • watercress, lemon halves, to serve
Dill mayonnaise
  • 2 egg yolks
  • 2 teaspoon dijon mustard
  • 1 tablespoon white wine vinegar
  • 200 millilitre olive oil
  • 1 tablespoon chopped dill
  • salt, pepper, to taste

Method

Poached salmon with dill mayonnaise
  • 1
    Place eschalots, celery, parsley and dill stalks, lemon slices, peppercorns and salt into a fish poacher or a large, deep-sided frying pan.
  • 2
    Cover with about 2 litres (8 cups) water. Bring to the boil, then reduce heat to a gentle simmer.
  • 3
    Add salmon, skin side down; cover with a lid. Gently poach salmon 15 minutes (depending on exact weight - work on basis of 10-12 minutes for each kilogram), or until cooked when tested (the flesh should be opaque).
  • 4
    Remove salmon; transfer to a tray. Cover with plastic wrap; chill 1 hour, or until ready to serve.
  • 5
    Meanwhile, to make dill mayonnaise, place egg yolks, mustard and vinegar into a food processor; combine until smooth. With motor still running, add oil, at a little at a time, until mayo has thickened. Stir in dill; season.
  • 6
    To serve, remove skin from salmon and transfer fish to a serving platter. Garnish with watercress and lemon halves. Serve with dill mayonnaise.

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