Hot Smoked Salmon with Cornichon, Dill and Caper Sauce
Hot smoked salmon is widely available now, and teemed up with an easy cornichon and caper sauce makes supper in minutes
|2 hot smoked salmon steaks (approx. 7oz, 200g each)|
|1 shallot, peeled and chopped small|
|½ a 20 g pack of dill|
|½ pint (275 ml) dry white wine|
|½ oz (10 g) butter|
|½ oz (10 g) flour|
|3 good-sized cornichons, about 1 oz (25 g)|
|1 heaped tablespoon salted capers, rinsed|
|2 tablespoons half-fat crème fraîche|
|a pinch of cayenne|
|salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is from A Year in My Kitchen
You need to make the sauce first: to do this, place the chopped shallot and the stalks of the dill (the rest can be stripped off, chopped and saved till later) in a small saucepan with the wine. Bring it up to simmering point, and let it bubble and reduce for about 5 minutes.
While that’s happening, melt the butter in another saucepan, add the flour and stir till absolutely smooth. Now remove the dill stalks from the wine then add it and the shallots to the flour-and-butter mixture bit by bit, whisking until all the wine is in and everything is velvety smooth.
Add some seasoning at this stage, then let it barely simmer for about 2 minutes.
Meanwhile chop the cornichons roughly (to about the same size as the capers – the best way to do this is cut them in half lengthways, then holding the two halves together cut them in quarters lengthways ways then chop along the length), then add these along with the capers and the rest of the dill to the sauce.
Stir in the crème fraîche.
The salmon steaks need to be placed on a lightly greased baking sheet, seasoned with salt, freshly-milled pepper and a pinch of cayenne and warmed through in the oven for 10 minutes.
Serve the steaks with the sauce poured over them.
I think this dish needs new potatoes. Alas, only imported are available at the moment but I have found Nicola from M&S quite good.
Some spinach would be lovely too.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
One thing that has helped enormously in the sustainable fish campaign is farmed salmon. It had a bit of a shaky start to be sure, but is now much improved in quality and is plentiful and available all the year round. What's missing of course is the u
A luxurious combination, this one, and easy as pie: an indulgent supper dish for two with the mustard cutting through the richness of the salmon.
This would be my choice for Christmas Eve supper – done and dusted in the morning, or even the day before, then just whisked out of the fridge and into the oven.
I first introduced this in 1978, but I've changed it into less of a family supper dish and into something more suitable for entertaining. Serve it with some sprigs of watercress for garnish, and I always think fish pie is lovely with fresh peas.
A lovely creamy sauce binds the rice, eggs and smoked fish together, making this the most luxurious and satisfying kedgeree on record!
Most Popular recipes
Last minute brandied Christmas cake recipe
27 Jul 2015 21:49
23 Jul 2015 16:25
Delia's Summer Collection
27 Jul 2015 15:33
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
3 Fruit cakes
28 Jul 2015 00:34
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
July in the garden
03 Jul 2015 21:30