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Poached salmon with pickled fennel and spiced soured cream

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This salmon dish takes a while to prepare but the complementary flavours of the herby fish, sour pickle and spicy cream are worth it.

Ingredients

For the spiced soured cream

For the pickled fennel

For the poached salmon

  • 1 bunch fresh chervil, finely chopped
  • 1 bunch fresh chives, snipped
  • 1 bunch fresh dill, finely chopped
  • 1 bunch fresh tarragon, finely chopped
  • 1 whole salmon (about 3kg/6lb 8oz), cut into 2 fillets, pin-boned and skinned
  • 1 bronze gelatine leaf
  • crispbreads, to serve