Cold poached salmon steaks

  • Time cooking time: 6-8 minutes
  • Yield Serves 6


    6-8 ounce salmon steaks
    1 gallon court bouillon
    1 cup grated cucumber
    1 cup sour cream
    1 teaspoon minced scallion
    1 1/2 teaspoon lemon juice
    3/4 teaspoon salt
    1/4 teaspoon pepper
    1 tablespoon chopped fresh dill


    Poach salmon steaks in court bouillon. Chill salmon. Remove skin and bones.
    Arrange salmon on plates or platter.
    To make the sauce:
    Squeeze out water from the grated cucumber.
    Combine with the remaining ingredients, except dill. Spoon sauce over salmon. Sprinkle with chopped dill.
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