Turn up the music and light the candles! Cold poached salmon is perfect for casual warm weather entertaining. It is deceptively easy to prepare in advanced, and makes an impressive presentation. A Swedish menu might include poached salmon, cucumber salad, a bread basket and boiled new potatoes. For the potatoes and fish, a simple sauce of sour cream seasoned with lemon juice and dill can be served on the side. Only the potatoes are served warm. With a little planning, this menu will leave the hosts relaxed and able to connect with their guests.
- 1 ( 3- to 4-pound) skinless salmon filet, bones removed
- 1 carrot, scrubbed and chopped
- 1 rib celery, chopped
- 1 small onion chopped
- 1 tablespoon black peppercorns
- 1/2 Tbs. allspice
- 2 bay leaves
- 1 cup white wine, such as pinot blanc
- cold water
Place salmon, carrots, celery, onion, peppercorns, allspice, bay leaves and wine in a large roasting pan and add enough water to cover completely. Place over medium heat and bring to a simmer; cook until salmon is firm to the touch and some of the fat begins to come to the surface of the water, about 10 minutes.
Remove pan from heat and let fish cool in liquid. Transfer to refrigerator until chilled, about 1 hour.
Remove fish from pan, discard cooking liquid, and transfer to a serving platter. Serve on a bed of fresh lemon slices and top with a sprinkle of dill or parsley. Generously serves 6 to 8.
- 3 cups water
- 2 cups white vinegar
- 1 cup sugar
- 2 English cucumbers sliced 1/4 inch thick
- 1 medium onion chopped
- 1 Tbs. dill weed
The ratio of this quick pickling is always 1 part sugar, 2 parts white vinegar, 3 parts water. Place water and vinegar in a large bowl; add sugar and stir to dissolve. Add cucumbers onion and dill weed. Cover refrigerate at least 4 hours before serving.