Serves 6

For the poaching liquid:

6 bay leaves

Forwarding the News

Thoughtful, balanced reporting from the Forward and around the web, bringing you updated news and analysis each day.

Terms(Required)

I agree to the Forward's Terms of Service and Privacy Policy

Email(Required)

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.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

The coming year promises to be filled with more complex and historic developments. We are entering an era where independent, fact-based Jewish journalism will be more important than ever. We need to be ready for whatever 2025 will bring, and with your help, we can be.

We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.

If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.

—  Rachel Fishman Feddersen, Publisher and CEO

With your support, we’ll be ready for whatever 2025 brings.

$36 $500

$120 $180 Other amount