Poached Norwegian Salmon with Cucumber Salad and Horseradish cream

Poached Norwegian Salmon with Cucumber Salad and Horseradish cream

This is a simple and quick dinner perfect for special occasions. This dish will impress with its simple and fresh flavours.

Difficulty Medium
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Ingredients

Number of servings

Hazel baked potatoes

Cucumber salad

Horseradish cream

Procedure

  • Preheat the oven to 160 °C.

  • Cut the salmon into servings.

  • Slice shallot and lemon and put in an oven-proof dish with parsley and white wine.

  • Place the salmon in the dish with skin side up and sprinkle salt on the skin.

  • Bake in the oven for approx. 8 minutes.

  • Remove the skin before serving.

Hazel baked potatoes

  • Peel potatoes and cut into 1 cm thick slices.

  • Chop hazelnuts.

  • Fold the potato slices in melted butter, then in hazelnuts and place on a baking tray with baking paper.

  • Bake in the oven for approx. 20 minutes.

Cucumber salad

  • Cut cucumber in small dices and finely chop chili.

  • Mix all the ingredients for the cucumber salad and let sit in the fridge for 20 minutes.

Horseradish cream

  • Whisk crème fraîche stiff and fluffy.

  • Grate horseradish and finely chop chives.

  • Add horseradish, chives, mustard and lemon juice to the crème fraîche.

  • Taste with salt and pepper.

Serve the salmon with hazel baked potatoes, cucumber salad and horseradish cream.