Cold Poached Salmon with Dill Sauce - Kraft Recipes Top
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Cold Poached Salmon with Dill Sauce

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  • Top salmon with the lemon slices and 1/3 of chopped dill. Place in large pan and poach with wine, water and juice of 1 lemon until cooked through, approx. 30 minutes, depending on thickness of fish.
  • In the meantime, make dill sauce by mixing remaining dill into sour cream and chill.
  • When salmon is cooked through, move to platter, cover and chill for at least 3 hours.
  • Assemble salmon, on platter with baguette slices and have capers, onions and dill sauce in side bowls.
  • Guests should spread dill sauce on baguette, top with capers, onions and a chunk of salmon.


This can also be made with smoked salmon, Perona Farms brand is the best.

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