Cold Poached Salmon with Herb Sauce (Örtagårdssås)

SALMON:

1 whole salmon, weighing about 1 lb. 12oz filleted and pin-boned

FOR THE POACHING LIQUOR:

7fl oz white wine vinegar

1¾oz sugar

1 leek, sliced

1 onion, sliced

2 carrots, sliced

10 peppercorns

3 bay leaves

FOR THE SAUCE:

3½fl oz sour cream

2 tbsp mayonnaise

small bunch each of parsley, dill and chives, finely chopped

½ unwaxed lemon, zest and juice

pinch of caster sugar

TO GARNISH:

1 lemon, sliced

½ cucumber, sliced

Begin by making the sauce. Whisk together the sour 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 2¾ pints water and 2 tablespoons of sea salt. Simmer for 5 minutes then pour into a fish kettle or large high-sided oven tray set over a medium heat.

Carefully lower the salmon fillet into the liquid, ensuring it is completely covered (if not, add 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 room temperature sauce alongside.

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