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Title: Salmon Steaks Suedoise
Categories: Fish Salmon
Yield: 6 Servings
| 6 | Salmon steaks, cut into 3/4" slices | |
| 3 | lg | Sprigs fresh dill |
| 3/4 | c | Olive oil |
| 1 | Lemon, juice of | |
| 1 | ts | Salt |
| 1/2 | ts | White pepper, freshly ground |
| 1/2 | c | Melted sweet butter |
| Additional lemon juice | ||
| SAUCE | ||
| 1 | sm | Cucumber, peeled, seeded and cubed |
| Coarse salt | ||
| 2 | c | Creme Fraiche (or sour cream) |
| 1 | tb | Scallions, finely minced |
| 3 | tb | Fresh dill, finely minced |
| 1 | tb | White vinegar, up to... |
| 2 | tb | ;vinegar |
| 2 | tb | Salt & freshly ground white pepper |
| OPTIONAL | ||
| 1 | ts | Well-drained prepared horseradish |
| GARNISH | ||
| Boiled parsleyed potatoes | ||
Preheat broiler. In a large ceramic or glass baking dish, place the salmon steaks. Bury the dill sprigs among them. Mix the olive oil, juice of 1 lemon, salt and pepper in a mixing bowl and pour it over the salmon steaks. Cover well with plastic wrap and place in the bottom part of the refrigerator. Marinate for 4 hours, turning the fish steaks once. Place the cucumber cubes in a sieve over a bowl and sprinkle with coarse salt. Let them drain for at least 30 minutes.
For the sauce, combine the Creme Fraiche (or sour cream), scallions, minced dill and the well-drained cucumber in a mixing bowl. Add the optional horseradish and vinegar. The amount of vinegar needed will depend on the sourness of your Creme Fraiche. Season the sauce with salt and pepper and chill.
Drain the salmon steaks and dry them thoroughly with paper towels. Put a little of the melted butter in the bottom of a baking dish, place the salmon steaks in the dish and dribble with a little more of the butter. Place the dish about 3" from the broiler and broil the steaks for 3 minutes, after which dribble the remaining melted butter over them. Broil the fish for 2 or 3 more minutes, then carefully turn the steaks to the other side. Broil for another 5 minutes. Be sure not to overcook the salmon or it will be dry and tasteless. Remove the salmon steaks from the broiler, sprinkle with a little lemon juice and serve garnished with the potatoes and cold sauce.
From: Terri Woltmon
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