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mayonnaise lemon mustard extra-virgin olive oil Worcestershire sauce pepper capers caper juice salt black pepper fresh chives salmon fillet salt ground black pepper cold water lemon juice salmon lemon zest
Viewed: 142 - Published at: 4 years agoIngredients
- 1 cup mayonnaise
- 12 lemon, juiced
- 1 tablespoon Dijon mustard
- 1 dash extra-virgin olive oil
- 1 dash Worcestershire sauce
- 1 dash hot pepper sauce (recommended -- Tabasco)
- 1 12 teaspoons capers, chopped
- 1 12 teaspoons caper juice (liquid from a jar of capers)
- 12 teaspoon sea salt
- 14 teaspoon freshly ground black pepper
- 3 tablespoons fresh chives, minced
- 8 ounces skinless salmon fillet, about 3/4 inch thick
- 1 teaspoon finely ground sea salt
- 12 teaspoon freshly ground black pepper
- 1 cup cold water
- 1 tablespoon fresh lemon juice
- 4 ounces smoked salmon, cut into strips about 1-inch long and 1/4-inch wide
- lemon zest, julienned, for garnish
Method
- In a bowl, whisk the mayonnaise, lemon juice, Dijon mustard, olive oil, Worcestershire, hot pepper sauce, capers, caper juice, salt, and black pepper.
- Whisk in 2 tablespoons chives and taste for seasoning.
- Cover and refrigerate until needed.
- Will keep for 2 to 3 days refrigerated.
- Makes about 1 cup.
- Preheat an 8-inch skillet over high heat.
- Add the water and lemon juice, the liquid should be about 3/4 inches deep.
- Generously season the salmon fillet on both sides with salt and pepper.
- Put the salmon in skillet, and bring the water to a simmer (about 180 degrees).
- Reduce the heat to very low, tightly cover the pan, and poach the salmon until medium rare, 5 to 6 minutes.
- Remove the salmon to a plate and place it in the refrigerator to cool.
- Remove any pin bones from the salmon and break the fish up into the mayonnaise.
- Add the smoked salmon and fold together.
- Garnish with lemon zest and remaining tablespoon of chives.
- Store tightly covered in the refrigerator.
- Serve cool but not cold.
- Cooking Notes: For the most luscious texture, poach the salmon on your stovetop's lowest possible setting, with the water just gently steaming the fish.
