Cold Poached Salmon With Cucumber Salad Recipe

Ingredients

1 (3- to 4-pound) skinless salmon filet, bones removed 

2 carrots, peeled and chopped 

2 ribs celery, chopped 

2 shallots, halved and sliced 

1 bulb fennel, trimmed and chopped 

1 leek, trimmed and chopped 

1 tablespoon pink peppercorns 

1 cup white wine, such as pinot blanc 

Cucumber and Onion Salad, for serving

Honey Mustard Mayonnaise, for serving

Rye bread, for serving 

Preparation

Place salmon, carrots, celery, shallots, fennel, leek, peppercorns, and wine in a fish poacher or large roasting pan and add enough water to cover. 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 fish, 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 and transfer to a serving platter. Serve with cucumber salad, honey mustard mayonnaise, and rye bread.

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