I am a simple man with simple tastes. Which I think is why I love this very simple, Norwegian dish so much. When I was growing up, salmon was expensive and considered a fine fish. Today, salmon is of the less expensive fish, and combined with boiled potatoes and fresh cucumber salad, I consider this the perfect meal. We serve this on every river and ocean ship as the Chairman’s choice. And it is! In the below short film, our chef Anthony and I prepare it together. And underneath that, you can find the recipe for this delicious, clean, and healthy dish.
Poached Salmon & Cucumber Salad
4 salmon fillets (around 6 oz/170g)
FOR THE CUCUMBER SALAD:
1 cucumber
Salt
2 tbsp sugar
3½ fl oz (100ml) water
8½ fl oz (250ml) rice wine vinegar
FOR THE CHIVE SAUCE (SANDEFJORD SMØR):
1 pint (475ml) heavy (double) cream
2 ¾ oz (80g) butter
Salt and pepper
1 tbsp fresh chives
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.
