Cold Poached Salmon with Cucumber Sauce
Equipment needed: cheesecloth and a long, deep kettle with a lid
4 pounds. whole salmon, scaled, head removed
3 tablespoons wine vinegar
1 tablespoon. salt
2 bay leaves
2 carrots
1 stalk celery
1 onion
6 whole cloves
½ teaspoon thyme
¼ teaspoon allspice
dill weed, ¼ teaspoon. dry or 2 tablespoons. Fresh
Persian cucumber sliced and fresh dill for garnish.
Place all ingredients except for the fish into the kettle, bring to a boil and then simmer on low for 15 minutes.
Wrap the fish in the cheesecloth, leaving enough length on each end so that you can twist the cloth and tie small knots—you’ll need these to act as handles. Lower the fish into the broth, and let simmer, covered, for 20 minutes.
Take the kettle to the sink and carefully rinse the fish in cold water until it is cool enough to handle. Lift the fish out, let drain a bit, place onto a large platter and unwrap.
Carefully peel off and discard the skin from both sides. Use a paper towel to dab around the fish to dry the platter.
Spread on a layer of cucumber sauce, and garnish with thin slices of Persian cucumber and fresh dill.
For the cucumber sauce
2 cups sour cream
2 medium cucumbers, peeled
½ teaspoon onion, grated
½ teaspoon salt
½ teaspoon sugar
1 teaspoon lemon juice
½ teaspoon dill weed
Slice peeled cucumbers in half, the long way, and use a spoon to scrape out and discard the seeds. Grate the cucumber and use your hand to squeeze out the liquid. Discard the liquid. Mix together all the ingredients. Salt to taste.
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