Swedish cold poached salmon

Fill a large pot with water and add white wine, lemon slices, dill, bay leaves, black peppercorns, and salt.

Bring the mixture to a simmer over medium heat.

Carefully add the salmon fillets to the pot, skin side down.

Reduce the heat to low and cover the pot, poaching the salmon for 15-20 minutes until just cooked through.

Remove the salmon from the pot and let it cool slightly.

Transfer the salmon to a plate and refrigerate until completely chilled, about 1 hour.

In a small bowl, combine capers, diced red onion, olive oil, lemon juice, and chopped parsley to make a dressing.

Once the salmon is chilled, slice it into portions.

Arrange mixed greens on a serving platter.

Top the greens with the salmon slices.

Drizzle the caper dressing over the salmon and greens.

Garnish with additional dill if desired.

Serve cold as an elegant appetizer or light main dish.

Equipment Needed

Dietary

Allergens