Salad of Poached Salmon in Spicy Broth with Steamed Vegetables and Yogurt Dressing
Salads • European
Description
Salad of Poached Salmon in Spicy Broth with Steamed Vegetables and Yogurt Dressing
Ingredients
- Carrot 3 pieces
- Celery stalk 2 pieces
- Onion 1 head
- Green peppercorns 6 pieces
- Parsley 2 stems
- Water 8 cups
- Dry White Wine 2 cups
- Smoked haddock fillet 15 oz
- Orange Bell Peppers 1 piece
- Green Peas 0 oz
- Natural Yogurt 0.3 cups
- Mayonnaise 0 oz
- Dijon Mustard 1 teaspoon
- Maple syrup 1 teaspoon
- Dill 1 tablespoon
- Ocean salt ½ teaspoon
- White Pepper (whole) ¼ teaspoon
- Pickles 2 pieces
Step-by-Step Guide
Step 1
In a pot, place 2 finely chopped carrots, finely chopped celery, thinly sliced onion, black pepper, parsley, and cover with water and wine. Bring to a boil, reduce heat, and simmer for 15-20 minutes.
Step 2
Add the fish to the prepared broth and cook for 10 minutes until done.
Step 3
Meanwhile, steam the julienned carrot, thinly sliced bell pepper, and diagonally cut peas for 3-4 minutes, so the vegetables retain their color. Rinse under cold water and dry well.
Step 4
In a bowl, mix yogurt, mayonnaise, mustard, maple syrup, finely chopped dill, sea salt, white pepper, and finely chopped pickles.
Step 5
Remove the fish from the broth and let it cool. Strain the broth and use it in other dishes.
Step 6
Add the vegetables to the sauce and mix well. Gently break the fish into pieces and carefully mix with the salad. Chill and serve on lettuce leaves.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!