Cold-Poached Salmon with Cucumber Salad
This flavorful chilled fish dish from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg is a favorite of both their mother and grandmother. Serve for a simple but sophisticated spring or summer lunch.
- 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 Salad, for serving
- Honey Mustard Mayonnaise, for serving
- Rye bread, for serving
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.