With temperatures on the rise and the green season blossoming and harvesting, our palates are in need of something a bit lighter ... and Spring time fresh ...
Here is a lovely lunch for 8:
6 tblsps chopped pickles ( cornichons - a French variety )
3 tblsps fresh dill
1 tblsp fresh lemon juice
1 cup crème fraîche or sour cream
24 ounces of shellfish stock or fish stock
3 cups dry white wine
10 whole peppercorns of green, rose and black
8 fresh dill swigs
6 lemon slices
8 salmon filets
Lettuce of choice, lemon slices and fresh dill sprigs
1) for sauce: place the pickles, dll and lemon juice in a bowl and stir to blend. Add the cream and stir gently just until combined. You should not over mix or the sauce shall thin out. Season with salt and pepper. Cover and chill 2 hrs.
2) for salmon: combine the 1st five ingredients in a large deep skillet, and bring to a simmer over medium heat.
Simmer 5 minutes and reduce heat to medium low.
add half of the salmo, cover and simmer until cooked through about 5 mins.
Transfer to platter and repeat.
3) chill the salmon for 2 hrs
4) On a platter, line with lettuce, pickles, and place salmon with lemon slices and dill sprigs and the crème fraîche ... for dipping and a baguette ...
Serve with white wine or Prosecco, Cava or Champagne ... Enjoy ... one can also add cherry tomatoes, carrot grated, ali oli or Dijon mustard ...