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Poached Salmon with Chive Sour Cream & Fresh Potato Salad


Poached Salmon with Chive Sour Cream & Fresh Potato Salad

Poached Salmon with Chive Sour Cream & Fresh Potato Salad

Photo © Karin Engelbrecht
What I like most about poaching salmon is the delicate texture and almost pastel pink color it takes on. It's also nice that you don't have to deal with the pong of fried fish in your house afterwards - something that puts many people off cooking fish at home. I like to serve this dish with a simple leafy green salad with thinly sliced raw mushrooms, chopped red onions and a homemade dressing made from fresh lemon juice and olive oil.

Prep Time: 20 minutes

Cook Time: 22 minutes

Total Time: 42 minutes

Yield: Serves 4


  • 2 cups dry white wine (475 ml)
  • 3 tbsp lemon juice + 1 lemon, quartered to garnish
  • 1 bay leaf
  • 7 black peppercorns
  • 4 salmon fillets
  • Salt & freshly ground black pepper, to taste
  • 1/2 cup sour cream
  • 1 tbsp freshly chopped chives
  • 1 tbsp lemon juice
  • Salt and freshly ground pepper, to taste
  • 1.5 lb waxy potatoes (680 g)
  • 1 bunch dill (about 1/3 cup of chopped dill or 50 g), roughly chopped
  • 2 spring onions, chopped
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 1/2 tablespoons grainy Zaanse mustard or your favorite mustard
  • Salt and freshly ground pepper, to taste


Peel the potatoes and place in a saucepan. Cover the spuds with water. Bring to the boil, cover, and cook for about 12 to 15 minutes, or until just tender. Drain and allow the potatoes to go stone cold.

Meanwhile, pour the wine and 1 cup of water into a large, deep frying pan, along with the lemon juice, bay leaf, and peppercorns. Bring to a boil. Reduce the heat and cook for 10 minutes. Add the salmon fillets and season with salt and pepper, to taste. Cover the pan and simmer for 8 minutes. Remove the pan from the heat, but keep the lid on for 3 to 4 minutes. Using a slotted spoon, remove the salmon carefully and drain on clean paper towels.

In a large bowl, combine the cold potatoes, spring onions and dill. In a small bowl, combine the olive oil, lemon juice, and mustard. Drizzle the oil mixture over the potato salad and gently toss until combined. Season to taste.

In a medium-sized bowl, combine the sour cream, chives and 1 tbsp of lemon juice. Season to taste with salt and pepper and set aside.

Serve the warm poached salmon with the potato salad and the sour cream sauce. Garnish each plate with a wedge of lemon.

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