Served cold on a warm evening, poached salmon flakes under the fork, and a sauce made with the Verbena Mustard from Domaine des Terres Rouges, floral, fresh and subtly citrusy, seems to open onto a summer garden.
Serves 4 · 25 min + 1 h chilling
- Bring a wide pan of water to a simmer with 1 sliced lemon, 1 bay leaf and a few peppercorns.
- Slip in 4 salmon fillets, about 5 oz (150 g) each, and poach gently for 8 to 10 minutes, until opaque and flaking (145°F / 63°C inside), then let cool and chill for 1 hour.
- Stir 1 1/2 tbsp of the verbena mustard into 1/2 cup (120 g) crème fraîche with some chopped chives.
- Serve the chilled salmon with the sauce and a cucumber salad.
The star of this recipe: Verbena Mustard, by Domaine des Terres Rouges.
