Method
- Preheat oven to 180°C.
- Arrange salmon in a shallow dish, season and pour the stock over. Cover and bake for about 20 minutes.Remove the salmon from stock and leave to cool.
- Place stock into a saucepan and bring to the boil, reduce heat to medium and continue to cook until reduce by a half and allow to cool.
- In a bowl combine cucumber, sour cream, wine, chopped tarragon and lastly the cooled reduced stock. Fold together with a spoon. Place the cooled salmon steaks on a serving dish and coat with the sauce. Garnish with sprigs of tarragon and some lemon wedges.
PLEASE NOTE THIS IS A KITCHEN CLUB MEMBER RECIPE, AND NOT TESTED BY CAMPBELL'S.
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Ingredients
4 x 200g salmon steaks
375 ml Campbell's Real Stock -Fish
1 medium lebanese cucumber, coarsley grated
250g sour cream
1/2 tbsp finely chopped fresh tarragon,
1 tbsp dry white wine
salt and freshly ground black pepper
fresh sprigs of tarragon, to serve