If you don’t have time to make the mayo for the tartare sauce ... Flake in the salmon, then season well with salt and pepper and add the lemon zest and dill. Stir well to combine – you ...
shallot and dill, which echo the flavors in the salmon poaching liquid. I like to add some fresh mint, too. The creamy sauce ...
Put the shallot, fennel, dill, parsley and lemon zest in ... Meanwhile to make the sauce, strain the salmon poaching liquid through a sieve into a jug or bowl. Heat the butter in a small saucepan ...
Poaching fish in a butter sauce yields impressive results in no time. As the meat lightly simmers in a buttery, fragrant bath for about 20 minutes, it acquires a velvety richness that tastes ...
Brush paper with a little of the olive oil, season with salt and pepper. Scatter over half the dill and zest. Arrange the salmon on the paper 3 cm in along the 40cm edge. Brush all the remaining oil ...