Cold Salmon with Saffron & Lemon
Ingredients (Serves 4)
- 1 lb fresh salmon fillet (skin removed)
- 4 cups water
- 1 lemon (sliced)
- 1 bay leaf
- 1 teaspoon peppercorns
- 1 teaspoon salt
For the Saffron-Lemon Dressing:
- 30 saffron threads (soaked in 2 tablespoons warm water or overnight ice-cube infusion)
- 3 tablespoons olive oil
- Juice of ½ lemon
- 1 teaspoon honey (optional, for balance)
- Salt & pepper, to taste
For garnish:
- Lemon zest
- Fresh dill or parsley
- Thin lemon slices
Step 1: Poach the Salmon
- In a wide pan, bring water, bay leaf, lemon slices, peppercorns, and salt to a gentle simmer.
- Add salmon and poach over low heat for 8–10 minutes, until just cooked through.
- Remove and let cool completely in the refrigerator.
Step 2: Make the Dressing
Mix saffron infusion, olive oil, lemon juice, honey, salt, and pepper until smooth and golden.
Step 3: Assemble the Appetizer
- Slice chilled salmon into bite-sized pieces or flakes.
- Arrange on a platter or small appetizer plates.
- Drizzle with saffron-lemon dressing.
- Garnish with lemon zest, dill, and thin lemon slices.
Step 4: Serve
Serve cold as a refreshing appetizer with crusty bread, blinis, or cucumber slices.