• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

In this updated traditional French dish, Salmon poached in lemon-infused olive oil and garnished with salmon roe and osetra caviar is served with a cucumber salad with horseradish sauce.

• 2 cups plus 2 tablespoons olive oil
• 3 1/2 tablespoons finely grated lemon zest (6 to 7 lemons)
• 3 tablespoons prepared horseradish
• 3 tablespoons sour cream
• 3 1/4 teaspoons coarse salt
• 1/4 teaspoon plus a pinch of sugar
• Pinch of cayenne pepper
• 4 tablespoons fresh dill, chopped
• 1 1/2 teaspoons light-brown sugar
• 1/2 teaspoon freshly ground white pepper
• 1 boneless and skinless salmon fillet (1/2 pound), cut into 4 equal portions
• 1 medium cucumber (about 8 ounces), peeled, cut in half, and seeds removed
• 1 tablespoon white-wine vinegar
• 3/4 cup (about 3 ounces) cauliflower florets
• 2 cups water
• 1 cup (about 2 ounces) baby greens, such as arugula or mizuna
• 1/2 ounce (about 1 tablespoon) salmon roe, for garnish (optional)

Click Here For Step-By-Step Instructions