recipe 
yields
8-10 servings (approximately 6 ounces each)
Seafood stock to fill pot big enough to fit entire salmon side
3 leeks, cleaned and cut lengthwise
1 whole side salmon (about 3 pounds), pin-boned and skin on
¼ stick butter, cut into pats
1 lemon, sliced as garnish (to squeeze juice on upon serving)
Sauce Gribiche (recipe follows)
Dill Cream (recipe follows)
2 large eggs
1 tablespoon Dijon mustard
¹⁄ 3 cup extra-virgin olive oil
2 teaspoons Champagne vinegar
3 cornichons
10 small capers
½ cup (gently packed) mix of chopped parsley and a bit of tarragon
Salt and white pepper
1 pound cream cheese, softened
1 chopped shallot
Fresh dill fronds to taste
A few sprigs fresh parsley
Salt and pepper to taste
Lemon zest, optional
Heavy cream as needed
Cold Poached Salmon
Sauce Gribiche
Dill Cream
steps
Cold Poached Salmon
- Preheat oven to 350 degrees.
- Place leeks in stock and bring to boil. Remove leeks.
- Add salmon and place place butter pats on top so foil does not stick to fish (salmon should be ¾ of the way immersed in stock). Cover with foil and bake until fish is opaque, about 20 minutes.
- Chill overnight and serve with Sauce Gribiche, Dill Cream, and steamed asparagus.
Sauce Gribiche
- Cook eggs in boiling water for 8–10 minutes. Remove from water and let cool.
- Once cool, peel eggs and extract yolks. In medium-sized bowl, mash yolks with mustard until smooth.
- Drizzle in oil slowly, mashing with fork, then add vinegar.
- Chop egg whites and cornichons separately into fine cubes the size of capers. Stir whites, cornichons, and capers into yolk vinaigrette. Stir in herbs and add salt and pepper. Taste and season with additional salt, pepper, and vinegar if needed. Serve at room temperature.
Dill Cream
- Place all ingredients except heavy cream into food processor.
- Process and then slowly add cream through feeder spout until smooth.
Date Published: 04.20.15
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- from Chef Alex Gates of Hotel Saint Cecilia, Austin, TX
