A delightful chilled salmon dish paired with a creamy herb sauce, perfect for warm days or special gatherings.
Prepare the poaching liquid by combining water, white wine, sliced onion, carrot, thyme, and lemon slices in a large pan.
Ensure the liquid is flavorful as it will infuse the salmon with its taste.
Place the salmon fillets in the poaching liquid, ensuring they are partially submerged.
Arrange the salmon in a single layer for even cooking.
Bring the liquid to a gentle boil, then reduce the heat and simmer for 10-15 minutes until the salmon is opaque and cooked through.
Avoid overcooking the salmon to keep it tender.
Remove the salmon from the liquid and let it cool completely in the refrigerator.
Place the salmon on a plate to cool evenly.
In a mixing bowl, combine yogurt, mayonnaise, chopped dill, and Dijon mustard to make the sauce.
Mix the sauce thoroughly to ensure a smooth consistency.
Slice the cucumber thinly using a mandoline slicer or knife.
Use a mandoline for uniform slices, but handle it carefully.
Decorate the chilled salmon with cucumber slices arranged like scales and serve with the herb sauce.
Arrange the cucumber slices neatly for an appealing presentation.
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