Poached salmon with dill yoghurt sauce | Women's Weekly Food
Ingredients Method Poached salmon with dill yogurt sauce 1.Wipe fish dry with absorbent paper. Place fish, herbs, peppercorns and wine in fish poacher.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Poached salmon
- 2 kilograms whole salmon or ocean trout
- 2 sprigs fresh dill
- 2 sprigs fresh flat-leaf parsley
- 1/4 teaspoon whole black peppercorns
- 1 cup (250ml) dry white wine
- Dill yoghurt sauce
- 500 grams greek-style yoghurt
- 2 shallots (50g ), chopped finely
- 1 tablespoon finely chopped fresh dill
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