Yid.Dish: Poached Salmon with Horseradish and Creme Fraiche

By Leah Koenig

Published June 30, 2005.
  • Print
  • Share Share

Serves 6

For the poaching liquid:

6 bay leaves

1 teaspoon black peppercorns

1 carrot thinly sliced

1 small onion, thinly sliced

1 sprig dill

2 tablespoons salt

4 tablespoons white wine vinegar

3 quarts water

6 center cut fillet of wild salmon, skin on, about 6 ounces each

For the crème fraiche:

1 cup crème fraiche

1 teaspoon Dijon mustard

2 teaspoons copped dill

prepared white horseradish

1) Combine the poaching liquid ingredients in a sauce pan and simmer uncovered for 20 minutes.

2) Place the salmon fillets in a single layer, in a wide saute pan. Pour over enough of the poaching liquid to cover by 1/2 inch.

3) Bring to a gentle simmer and poach 15 minutes until the fish is cooked through. Make sure that the liquid never boils. It should remain at 180 degrees.

4) Transfer the fish to a wide platter, spoon a little of the poaching liquid over the fish. Place a slice of carrot and a few pieces of onion on each fillet and cool to room temperature. Cover and refrigerate until chilled. The fish can be poached up to 2 days before serving.

5) Make the sauce: combine crème fraiche, mustard and chopped dill in a small bowl. Season to taste with horseradish. Serve the fish with crème fraiche.


The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.





Find us on Facebook!
  • Sigal Samuel's family amulet isn't just rumored to have magical powers. It's also a symbol of how Jewish and Indian rituals became intertwined over the centuries. http://jd.fo/a3BvD Only three days left to submit! Tell us the story of your family's Jewish heirloom.
  • British Jews are having their 'Open Hillel' moment. Do you think Israel advocacy on campus runs the risk of excluding some Jewish students?
  • "What I didn’t realize before my trip was that I would leave Uganda with a powerful mandate on my shoulders — almost as if I had personally left Egypt."
  • Is it better to have a young, fresh rabbi, or a rabbi who stays with the same congregation for a long time? What do you think?
  • Why does the leader of Israel's social protest movement now work in a beauty parlor instead of the Knesset?
  • What's it like to be Chagall's granddaughter?
  • Is pot kosher for Passover. The rabbis say no, especially for Ashkenazi Jews. And it doesn't matter if its the unofficial Pot Day of April 20.
  • A Ukrainian rabbi says he thinks the leaflets ordering Jews in restive Donetsk to 'register' were a hoax. But the disturbing story still won't die.
  • Some snacks to help you get through the second half of Passover.
  • You wouldn't think that a Soviet-Jewish immigrant would find much in common with Gabriel Garcia Marquez. But the famed novelist once helped one man find his first love. http://jd.fo/f3JiS
  • Can you relate?
  • The Forverts' "Bintel Brief" advice column ran for more than 65 years. Now it's getting a second life — as a cartoon.
  • Half of this Hillel's members believe Jesus was the Messiah.
  • Vinyl isn't just for hipsters and hippies. Israeli photographer Eilan Paz documents the most astonishing record collections from around the world:http://jd.fo/g3IyM
  • Could Spider-Man be Jewish? Andrew Garfield thinks so.
  • from-cache

Would you like to receive updates about new stories?








You may also be interested in our English-language newsletters:













We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.