Cold Salmon With Caviar And Mustard Seed Sauce Recipes

COLD POACHED SALMON WITH DILL MUSTARD SAUCE

Steps:

• To poach salmon, begin by placing the small bunch of dill inside cavity of the salmon, and put salmon in a fish poacher or a large roasting pan. (If necessary remove head to fit salmon in pan.) Cover with water, and add salt, sugar, mustard seeds, peppercorns and onion. Place over high heat, and bring to a boil. Turn salmon over, and cook 10 minutes. Turn off heat, and let salmon cool in water for about an hour.
• To make sauce, whisk together the mustard and brown sugar in a small pitcher. Add sour cream and vinegar, and whisk until smooth. Mix in the chopped dill, and season with salt. Cover, and refrigerate until serving.
• To serve, remove salmon from poaching liquid and lay on large sheet of parchment or waxed paper. Remove skin from top, gently peeling it away, along with fins. Carefully lift top layer of salmon in one long fillet, removing it from backbone and transferring it to a large platter.
• Lift backbone off fish in one piece, and pick out any other visible bones. Turn fish over, and remove skin as before. Then place second fillet alongside the first on platter. Arrange leafy sprigs of dill between fillets, and drizzle sauce on top. Scatter lemon wedges around edges of plate. Pass pitcher of sauce separately.

MUSTARD CAVIAR

Steps:

• In a small saucepan, bring 1/2 cup rice vinegar, 1/4 cup brown mustard seeds, 1/4 cup yellow mustard seeds, 1/4 cup apple cider vinegar, 1/4 cup sugar, 1/2 tablespoon kosher salt, and 3/4 cup water to a boil over medium-high heat. Reduce heat to low and simmer, stirring often and adding water by tablespoonfuls if mixture is too dry, until mustard seeds are still firm and intact but pop like caviar when bitten into, 45-50 minutes. Remove saucepan from heat and let mustard mixture cool completely. Transfer to an airtight container and refrigerate. Keep chilled in the fridge for up to 2 weeks.

SALMON WITH MUSTARD SAUCE.

Steps:

• Preheat oven to 400.
• Place salmon steaks in a large, deep baking pan; sprinkle w/ pepper and cover with wine. Sprinkle with minced shallots.
• Bake for 12 to 15 minutes, basting often with wine.
• While salmon is baking, in a small bowl mix together dill, yogurt, mustard, honey, and lemon juice until smooth.
• After salmon is done, serve with creamy mustard sauce over top.

COLD SALMON WITH CAVIAR AND MUSTARD SEED SAUCE

Steps:

• Slice each piece of salmon in half horizontally, making 4 thin paillards. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the salmon to the skillet in batches, and cook so that it is seared on both sides but rare in the center, about 15 seconds a side. Season with salt and pepper, and refrigerate until cold.
• Meanwhile, stir together the mayonnaise, mustard, lemon juice, water and salt and pepper to taste. To serve, coat 4 plates with the mustard sauce. Place 1 piece of salmon on each plate and top with 1 teaspoon caviar. Fan a few of the cucumber slices on one side of the salmon, and sprinkle the chives over the cucumbers and around the edge of the plate.

POACHED SALMON WITH MUSTARD SAUCE

Steps:

• Seafood Alternatives: swordfish, trout fillets, cod, orange roughy
• In a small bowl combine the yogurt, mayonnaise, mustard, ginger and honey.
• Set aside while the fish cooks.
• Rinse the salmon in cold water and pat dry with paper towels.
• Cut the salmon into serving-size pieces.
• Lay the fish in a single layer in a pan at least 2 inches deep.
• Add cold water to just cover fish.
• Lift out the fish and bring the water to a boil.
• Return the fish to the pan and reduce the heat to keep water just barely simmering (a bubble every 5 to 10 seconds).
• Simmer until the fish is just slightly translucent in the center, about 8 minutes for fish 1 inch thick.
• Take the fish from the pan, let drain and pat dry gently with paper towels.
• Set the fish on plates and spoon the sauce over the top.
• Garnish with minced chives or parsley.

MUSTARD SAUCE FOR COLD POACHED SALMON

Steps:

• Mix the mustard, sugar and vinegar in a bowl.
• Beat in the oil a little at a time until well blended. The sauce will thicken rapidly and must be stirred vigorously.
• Finally, add the sour cream and plenty of finely chopped dill.