Cold Poached Salmon with Dill Yogurt & Cucumber

Ingredients

• 4 salmon fillets
• 200 g Greek yogurt
• 20 g fresh dill
• 1 cucumber
• 1 lemon
• 1 tbsp white wine vinegar
• 1 tsp black peppercorns
• 2 bay leaves

Method

1. 1

   Fill a wide, shallow pan with water and add the peppercorns, bay leaves, and a few slices of lemon. Bring to a gentle simmer.

2. 2

   Add the salmon fillets and poach for 10–12 minutes until just cooked through. Remove and allow to cool completely.

3. 3

   Mix the Greek yogurt with the chopped dill, lemon zest, and a pinch of salt to make the sauce.

4. 4

   Peel the cucumber, halve lengthways, scoop out the seeds, and slice into half-moons. Toss with the white wine vinegar and a little salt.

5. 5

   Serve the cooled salmon with the dill yogurt and cucumber alongside a green salad.