Cold Salmon with Black Sesame Crust and Cucumber Dill Sauce


Based on a recipe from good friend and fellow hunter, French Chef - Jacques Haeringer. This is a make-ahead recipe and a perfect choice for easy, summer entertaining. Pair it with a mixed green salad and enjoy celebrating with your friends instead of trying to catch a bit of the conversation from the kitchen!



Cold Salmon with Black Sesame Crust and Cucumber Dill Sauce

The Salmon:

1 recipe of aromatic broth (recipe below)

4 ounces black sesame seeds

1 - 20 ounce skinless salmon fillet


sea salt

freshly ground pepper


Preheat oven to 425 degrees F.

Cut the salmon into 4 equal filets. Season with salt and pepper and press the sesame seeds into the top of each filet. Place filets in a buttered oven proof baking pan or skillet and add approximately 1 cup of the Aromatic Broth. The broth should be about ¼ inch deep so it does not rinse away the sesame seeds. Bring to a boil on top of the stove and then place into the preheated oven for approximately 7 minutes or until the fish is just cooked through. Remove from the oven and allow to cool right in the cooking pan. Cover and refrigerate.

To serve: Place the cooled salmon on chilled plates and granish with the cucumber dill sauce and lemon wedges.

Cucumber Dill Sauce:

1/2 English cucumber, peeled, grated and drained for 1 hour

Mix with:

-1/2 cup sour cream

-1/2 cup mayonnaise

-1 1/2 teaspoon mustard

-1 1/2 teaspoon lemon juice

-1/3 cup fresh dill, chopped

-salt and pepper to taste

Refrigerate sauce until ready to serve.

Aromatic Broth:

2 quarts water

1 cup onions, cut in slivers

1 cup carrots, cut in thin rounds

1/2 cup leeks, washed well and sliced

1/2 cup celery, cut in slivers

3 bay leaves

3 cloves

1/2 teaspoon cracked black peppercorns

2 cups dry white wine

2 tablespoons white wine vinegar

2 tablespoons sea salt

Place all of the ingredients in a 3-quart pot and bring to a boil. Reduce the heat and let simmer for 30 minutes uncovered. Remove from heat and cool.

Transfer liquid and vegetables into a bowl and store in refrigerator until needed. Strain the broth to remove the vegetables just prior to use. After straining the vegetables, remove the cup needed to poach the salmon filets and freeze the remainder in 1 cup increments for later use. It is a wonderful broth for steaming shrimp.