Cold poached salmon

Kall inkokt lax

Cold poached salmon with new potatoes and dill mayonnaise

Poached salmon is a Midsummer classic. Swedes cook the salmon by pouring boiling marinade over the fish and letting it cool slowly until cold. 

Poached salmon is normally served cold with new potatoes and dill mayonnaise (above), but other sauces are also popular, such as hollandaise, plain mayonnaise or skarpsås. John Duxbury

Summary

Tips

Cold poached salmon in its marinade

• For a party, a large piece of salmon looks stylish and often takes pride of place on a smörgåsbord (buffet). To make it more attractive add some gelatine to the marinade to give the salmon a light gloss. (See the optional ingredients below.)

Homemade mayonnaise

• In the asparagus season, pair the salmon with new potatoes, asparagus and homemade mayonnaise or hollandaise sauce: fabulous!

Ingredients

600 g (1¼ lb) salmon fillet


Either:
cut the salmon into 4 and remove the skin or leave the salmon in one piece and score the skin to enable the flavours to penetrate the fish. (Leaving the skin on a large piece of fish makes it easier to remove it from the pan in one piece.)

Marinade

1½ litres (3 pints) water
1   small onion, peeled and sliced
1   small Ired onion, peeled and sliced
2   carrots, peeled and sliced
1   unwaxed lemon, sliced
3-6   dill stalks, leaves removed
3 tbsp   white wine vinegar
1 tbsp   salt
6   white peppercorns
4   whole allspice berries
2   bay leaves
½ tsp   fennel seeds, optional
1   star anise, optional
2*   sheets of quick dissolving gelatine, optional

*In the UK, there are 12 sheets in a 25 gram (0.9 oz) packet.

Method for individual portions

1. Place all the marinade ingredients in a large saucepan. Boil the marinade for 5 minutes.*

2. Put the salmon pieces in the pan and return to the boil for 1 minute.

3. Remove the pan from the heat and let the fish cool slowly in the pan with the lid on.

4. When cold enough, transfer the pan to the fridge and leave to cool overnight.

5. Remove the fish from the marinade and let the pieces drain a bit. Serve with new potatoes and a sauce of your choice (see below).

*If you want to glaze individual portions, whilst the marinade is boiling soak the gelatine sheets into a bowl of cold water for 4-5 minutes and then gently squeeze the water from the gelatine and add to the hot marinade. Stir until the gelatine is dissolved.

Method for a whole piece

1. Pre-heat your oven to 140ºC (275ºF, gas 1, fan 130ºC).

2. Place all the marinade ingredients in a large saucepan. Boil for 5 minutes.

3. Optional step: whilst the marinade is boiling soak the gelatine sheets into a bowl of cold water for 4-5 minutes and then gently squeeze the water from the gelatine and add to the hot marinade. Stir until the gelatine is dissolved.

4. Lightly butter a large baking dish or roasting pan. Add the salmon, skin side up, and pour the marinade over it, ensuring that the salmon is completely covered.

5. Cook in the bottom of the oven for 10-15 minutes or until the temperature in the middle of the thickest part of the salmon reaches 50ºC (125ºF).

6. Remove the salmon from the oven and let the fish cool slowly in the marinade.

7. When cold enough transfer the dish to a fridge and leave to cool overnight.

8. Remove the fish from the marinade and let it drain a bit. Serve with new potatoes and a sauce of your choice (see below).

Dill mayonnaise

Cold poached salmon with dill mayonnaise

Serves 2-4

4 tbsp mayonnaise
2 tbsp soured cream or crème fraîche
¾ tsp Dijon mustard
1 tbsp dill, finely chopped
  salt and white pepper


Combine the ingredients in a small bowl. Taste and adjust the seasoning by adding more salt, white pepper or mustard if necessary.

Dill sauce

Cold poached salmon with dill sauce

Serves 2

2 tbsp mayonnaise
4 tbsp sour creamed or crème fraîche
1 tsp lemon juice
1 tbsp dill, finely chopped
  salt and white pepper
½ tsp Dijon mustard


Combine the ingredients in a small bowl. Taste and adjust the seasoning by adding more salt, white pepper or mustard if necessary.

Skarpsås

Serves 4, but double these quantities if you like a lot of sauce.

3½ tbsp mayonnaise
3½ tbsp gräddfil or soured cream
1 tbsp skånsk mustard or whole grain mustard
1 tbsp white wine vinegar
1 tbsp dill, finely chopped
1 tbsp chives, finely chopped
  salt and white pepper


Combine the ingredients in a small bowl. Taste and adjust the seasoning by adding more salt or white pepper. Keep the sauce cold until you are ready to serve.

Downloads

  printer version.pdf

  phone & tablet version.pdf

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