How To make Cold Poached Salmon w/Mustard Lime Sauce

Dill Sauce | Recipe | Food & Wine

This creamy, mayonnaise-based dill sauce is delicious with anything from fish cakes to steamed vegetables.

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Creamy Garlic Butter Tuscan Salmon

Creamy Garlic Butter Tuscan Salmon (or fish) is such an incredible recipe! Restaurant quality salmon in a beautiful creamy tuscan sauce!
RECIPE HERE:

Dijon Dill Sauce for Gravlax - Gravlaxsås | Scandinavian Dijon mustard Dill Sauce | Fuzz & Buzz

Dijon Dill Sauce for Gravlax is a classic accompaniment to cured salmon in Scandinavia. This gravlaxsås is tangy and sweet and a good condiment for all kinds of fish and seafood.
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Ingredients:
2 Tbsp of Dijon mustard (traditional mustard of France, named after the town of Dijon in Burgundy, France).
1 1/2 Tbsp of Caster or granulated Sugar
2 Tbsp of Red wine vinegar
150ml (5 fl oz) of grapeseed oil or canola oil
2 tsp honey
10g (3 tablespoons) of finely chopped fresh dill
Black pepper to taste

Instructions:
Mix sugar and dill in a small bowl with a spoon until the sugar dissolves and create a paste.
Add the Dijon mustard and the Red wine vinegar to the dill paste.
Stir vigorously, while pouring on the oil in a steady, thin stream until the sauce has reached a mayonnaise-like consistency.

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Smoky Salmon Cakes With a Lime Mayonnaise and a Parmigiano Reggiano Cheese and Green Leaf Salad

Winter starter

SMOKY SALMON CAKES WITH A LIME MAYONAISE AND A PARMIGIANO REGGIANO CHEESE AND GREEN LEAF SALAD

Makes 4 starters

Ingredients

For the fish cakes
• 250g boiling potatoes, peeled and quartered
• 1 small red onion peeled and thinly sliced
• flaky sea salt and freshly ground black pepper
• 1 generous tbspn grain mustard
• 1/2 tbspn of soft brown sugar
• ½ tspn of smoked paprika
• 1 thumb size knob of fresh ginger root, peeled, finely grated
• 1 generous tbspn of roughly chopped fresh dill
• 2 tbspns of self-raising flour (plus extra for dusting the fish cakes)
• 150g salmon fillet, skin and bones removed
• 200ml milk

For the mayo
• ½ small clove of garlic, peeled
• sea salt and freshly ground black pepper
• 2 large free range eggs
• ½ teaspoon of English mustard
• 1 teaspoon of lime juice
• 1 tbspn of capers, roughly chopped
• small pinch of saffron
• 2 tbspn just boiled water
• 175ml sunflower oil
• 75ml extra virgin olive oil (or rapeseed oil)

For the salad
• A large handful of rocket, washed
• A small handful of parsley, stalks removed, roughly chopped
• And 2 baby gem lettuces, sliced lengthways into 6
• A good glug of olive oil
• A good squeeze of lemon
• Half a lime, squeezed
• 25g Parmigiano Reggiano Cheese, finely grated


Method

To prepare this wonderful starter, you can begin by making the mayo. Start by putting the saffron threads into the 2 tablespoons of just boiled water, set aside to soak.

Crush the garlic to a paste with a good pinch of salt, then thoroughly combine in a bowl with the egg yolks, mustard, lime juice and some pepper.

In a separate jug combine the oils, then very slowly start by pouring a few drops into the egg mix and whisk thoroughly, keep whisking and pouring the oils in a thin steady stream, stopping every now and then to really whisk until everything is completely amalgamated before adding more oil. Keep going in this fashion until all the oil has been added and you have a wonderful thick glossy wobbly mayonnaise that holds its shape.

Now add the roughly chopped capers and the saffron mix gently folding thru. At this point taste and add a little salt or pepper and some extra lime juice if you like. Cover and set aside while you move to the next step.

To make the fish cakes you can start by placing the potatoes and half of the sliced red onion in a pot and cover with cold water. Season with sea salt and pepper, gently bring to the boil then turn the heat down and simmer until cooked. While your potatoes are simmering away gently, you will need to poach the salmon in a small pot covered with the 200ml of milk, gently bring to a simmer and allow to poach until just cooked thru, this should take around 4 to 5 minutes. Remove the fish from the milk and place on a small plate to cool a little. In a small bowl mix the mustard, sugar, ginger, smoked paprika and dill together and set aside.

Drain your potatoes well, making sure as much moisture as possible is drained off. Return your potatoes to the pot and mash. Once mashed add in the flour, mix, then add the mustard mix and mix again.

Now take your poached salmon and flake into lovely largish pieces. Add the flaked salmon along with the remaining red onion to the mash potato. Taste for seasoning and adjust if necessary. When the mix is cool enough to handle, divide into 8 small balls, flatten into shape and then dust generously with the extra flour.

Heat up a pan, add a good glug of oil and a generous knob of butter, allowing it to sizzle before placing in as many fish cakes as will sit nicely without overcrowding. I tend to do 4 and then 4 but it depends on the size of your pan. Cook until golden and then flip over carefully and cook until they are heated through.

To make the salad, place the oil, lemon and lime juice and Parmigiano Reggiano Cheese into the bottom of a medium bowl and whisk until thoroughly combined. Place the greens on top and then toss lightly until the leaves are thoroughly coated with the dressing.

To serve sit the fish cakes on oven warmed plates, along side the green salad and saffron mayo. Serve with a wedge of lemon or a cheek of lime.

Serve with a a Crémant de Bourgogne: its refreshing lemon profile and bright sparkle is a lively match to the fish cakes. Or try Crémant de Bourgogne Rosé, floral and red-fruited and a pretty match to the colour of the salmon. Serve chilled.