An excellent dish to bring on a picnic — just seal it in a portable container
Cold Poached Lemon Dill Salmon
2 salmon fillets (5 oz)
1 lemon, juiced and zested
1/4 cup roughly chopped dill
2 cups white wine
1 cup vegetable stock
1/2 English cucumber (peeled, seeded and sliced)
1/4 bulb fennel, very thinly sliced
1 red chilli, seeded and sliced fine
1/4 cup peppercress (or watercress)
1. Add the lemon juice, lemon zest, white wine, vegetable stock into a small pot and bring to a boil. Add the salmon and remove from the heat.
2. Once cool, place in the pot in the fridge to bring the salmon and poaching liquid to fridge temp.
3. In bowl mix the sliced cucumber, fennel, chilli and peppercress. Place in the bottom of a portable container. Remove the poached salmon from the liquor and place into the container.
4. Season with salt and pepper. Chill until packing your picnic basket.
Makes 2 portions
Courtesy Jason Parsons
Peller Estates Winery