Poached Norwegian Salmon and Horseradish-Cucumber Salad

Procedure

Horseradish cream

• Combine crème fraîche, horseradish, and juice of 1 lemon, then season with salt.

Cucumber salad

• Remove large stems from dill and chop.
• Peel, seed, and thinly slice cucumber.
• Combine cucumbers, vinegar, olive oil and dill. Season with salt and pepper. Mix well.

Salmon

• Thinly slice fennel, onion, celery and carrots.
• Make a poaching liquid by combing water, white wine, fennel, onions, celery, carrots, bay leaves, peppercorns and fresh thyme in large saucepan. 
• Bring to boil and simmer for 15–20 minutes. Cut orange in half, squeeze juice in first, then add rind. Simmer an additional 5 minutes. Remove from heat and strain.
• Put salmon in shallow pot with straight sides and add poaching liquid to completely cover fillets. Gently heat over low flame until salmon is just cooked through, about 5-7 minutes.
• Remove salmon filets gently from liquid, being careful not to break them. Season fillets with salt and squeeze of fresh lemon.
• Serve salmon over cucumber salad with spoon of horseradish crème fraîche on top.

Serving Suggestion:

• Serve with roasted potatoes and optional salmon roe garnish.