• 52 Ratings

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.



Ingredient Checklist


Instructions Checklist
  • 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.


52 Ratings
  • 5 star values: 16
  • 4 star values: 15
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 1