Poached Salmon Fillets with Dill Creme Fraiche – a delicious recipe with cornichons, dill, lemon juice, creme fraiche, clam juice, white wine. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Place cornichons, dill and juice in small bowl and stir to blend.
2
Add creme fraiche and stir gently just until combined; do not overmix or sauce will thin out.
3
Season with salt and pepper.
4
(Can be made 2 days ahead.
5
Cover; chill.)
6
Combine first 5 ingredients in large, deep skillet; bring to simmer over medium heat.
7
Simmer 5 minutes.
8
Reduce heat to medium-low.
9
Add half of salmon, cover and simmer until just cooked through, about 7 minutes.
10
Transfer to platter.
11
Repeat with remaining salmon.
12
Cover salmon; chill until cold.
13
(Can be made 1 day ahead.
14
Keep chilled.)
15
Line platter with lettuce.
16
Top with salmon.
17
Garnish with lemon slices and dill sprigs.
18
Serve with sauce.
673
kcal
Calories
38
g
Fat
38
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 6 tablespoons chopped cornichons, 3 tablespoons chopped fresh dill, 1 tablespoon fresh lemon juice, 1 cup creme fraiche or sour cream, and more.
Yes, Poached Salmon Fillets with Dill Creme Fraiche falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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