Viking Cruises Poached Salmon & Cucumber Salad Recipe

Chairman's Choice: Poached Salmon & Cucumber Salad

MAKES: 4 Servings

INGREDIENTS:

POACHED SALMON:

4 salmon fillets (around 6 oz/170 g)

PICKLED CUCUMBER:

1 cucumber
Salt
2 T sugar
3½ oz (100 ml) water
8½ oz (250 ml) rice wine
Vinegar

CHIVE SAUCE:

1 pint (475 ml) heavy (double) cream
2¾ oz (80 g) butter
Salt and pepper
1 T fresh chives

DIRECTIONS: Peel the cucumber and slice into disks. Sprinkle the disks with salt and allow to marinate for 5 minutes. Squeeze out the liquid. Mix the sugar, water and vinegar, pour over the sliced cucumber, and place in the fridge for half an hour. Drain and reserve.

Bring a pan of salted water to a boil, then turn down the heat and add the salmon fillets. Allow to poach for about 8 minutes, until just tender.

Meanwhile, prepare the chive sauce. Bring the cream to a boil in a saucepan, then reduce the heat and allow to simmer until reduced by half. Whisk in the butter, then add the fresh chives and season to taste.

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