Chilled Poached Salmon Recipe
Lemon, dill & mayonnaise croissant, lemon dill aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Poached Salmon
For the Lemon Dill Aioli
For Serving
Method
Poaching the Salmon
- 1
Prepare the Poaching Liquid
In a large pot, combine the water, white wine, lemon slices, fresh dill, salt, and black peppercorns. Bring to a simmer over medium heat.
- 2
- 3
Cool the Salmon
Remove the salmon from the pot and place it on a plate. Allow it to cool to room temperature, then refrigerate until chilled.
Making the Lemon Dill Aioli
- 4
Combine Ingredients
In a mixing bowl, combine the mayonnaise, fresh lemon juice, finely chopped dill, minced garlic, salt, and black pepper.
- 5
Mix Well
Whisk together until smooth and well combined. Adjust seasoning to taste.
- 6
Chill the Aioli
Cover the bowl and refrigerate the aioli for at least 30 minutes to let the flavors meld.
Serving the Dish
- 7
Prepare the Croissants
Slice the croissants in half lengthwise and spread a generous amount of the lemon dill aioli on the inside.
- 8
Assemble the Sandwich
Place a piece of chilled poached salmon on the bottom half of each croissant, then top with the other half.
- 9
Garnish and Serve
Serve the salmon croissants with lemon wedges and fresh dill sprigs on the side.