Salmon poached in Champagne with sweet and sour cucumber

Salmon poached in Champagne with sweet and sour cucumber

A restaurant-worthy recipe with salmon and cucumber. Delicious with a glass of champagne!

Poached salmon with champagne, sweet and sour cucumber and aioli

I like to use this little recipe at brunch. Everyone just loves salmon. This not only presents beautifully, but is simply delicious. Especially the sweet and sour cucumber is heavenly in combination with the poached salmon.

What do you need (6-8 people)?

- (Piece) of salmon without scales or entrails (skin can stay on!)
- 1 onion
- 1 lemon
- 2 stalks of celery
- ½ fennel
- some parsley stalks
- 750 ml water
- 3 large shallots
- 3 large cucumbers
- 500 g sugar

What do you need from our shop?

- 2 x 2 bay leaves
- 400 ml of champagne
- 50 g fine Guérande sea salt
- 500 ml Chardonnay vinegar
- 1 tablespoon white mustard seeds
- 1 teaspoon coriander seeds
- 10 black peppercorns
- Roasted Garlic Aïoli from Stonewall Kitchen

> Flavor products

How to make this poached salmon?

1. First make the sweet and sour cucumber. To do this, finely slice the shallots and cucumbers (using a food processor if necessary). Place the vegetables in layers in a colander and sprinkle salt over each layer. Place a plate on top and put some weights (like cans) on the plate. Let stand for min 2 hours and then squeeze as much moisture out of the vegetables as possible.

2. In a large saucepan, bring the sugar and wine vinegar to the boil. Add the mustard seeds, coriander seeds, peppercorns and 2 bay leaves. Stir briefly until the sugar dissolves. Add the drained vegetables and simmer on low heat for 1 minute without a lid.

3. Then spoon the vegetables into warm sterilised jars and bring the poaching liquid back to the boil. Simmer for 15 minutes and pour onto the vegetables. Let cool completely and then seal the jars hermetically.

4. Rinse the salmon briefly under cold running water and pat dry with some kitchen paper. Do not remove the skin of the salmon! Slice the onion, lemon celery and fennel. Put them in a large pan (fish pan). Add the parsley stems, bay leaf and champagne. Pour in the water and bring to the boil. Turn down the heat and simmer gently for 10 minutes.

5. Now place the salmon on top of the vegetables, bring to the boil and poach for about 10 minutes for every 450g of weight. Remove the pan from the heat and let the salmon cool in the poaching liquid. Remove the cold salmon from the pan and carefully remove the skin. Serve with the cucumber sweet and sour.


Are you happy with the result? Then inspire others by sharing a photo on Facebook or Instagram with the hashtag #BirgersKitchen. Looking forward to it!

- Birger -
Birger's Kitchen


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