INGREDIENTS

For the Pickled Cucumber:

  • 1 cucumber
  • Salt
  • 2 T sugar
  • 3½ oz (100 ml) water

  • 8½ oz (250 ml) rice wine vinegar

For the Poached Salmon:

  • 4 6-oz (170-g) salmon fillets (around 6 oz/170 g)

For the Chive Sauce:

  • 1 pt (475 ml) heavy cream
  • 2¾ oz (80 g) butter
  • 1 Tbsp (3.5 g) fresh chives
  • Salt and pepper to taste

10
Servings

38 mins
Prep Time

10 mins
Cook Time

48 mins
Total Time

GUIDE / INSTRUCTIONS

For the Pickled Cucumber:

  • Peel the cucumber and slice into disks. Sprinkle the disks with salt and allow to marinate for 5 minutes. Squeeze out the liquid. Mix the sugar, water and vinegar, pour over the sliced cucumber, and place in the fridge for half an hour. Drain and reserve.

For the Poached Salmon:

  • Bring a pan of salted water to a boil, then turn down the heat and add the salmon fillets. Allow to poach for about 8 minutes, until just tender.

For the Chive Sauce:

  • Meanwhile, prepare the chive sauce. Bring the cream to a boil in a saucepan, then reduce the heat and allow to simmer until reduced by half. Whisk in the butter, then add the fresh chives and season to taste.

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