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Olive-Oil Poached Salmon with Beets and Cucumber Crème Fraîche

Serves: Serves 4


  • 2 medium red beets
  • 3 tablespoons butter
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • 1 tablespoon hazelnut oil

  • 4, 5–6 ounce salmon fillets, skinned
  • 8 tablespoons extra-virgin olive oil, divided
  • 8 fresh dill sprigs
  • 4 tablespoons dry white wine, divided
  • Salt and white pepper, to taste

Cucumber Crème Fraîche
  • ¾ cup crème fraîche
  • ⅓ English cucumber, seeded and peeled
  • 1 tablespoon fresh dill, chopped fine
  • Dill sprigs for garnish


Celebrated by chefs from Heston Blumenthal to Thomas Keller, cooking sous vide calls for slowly heating vacuum-sealed food in water at low temperatures, locking in natural juices and flavors lost with other methods.

Sous-vide cooking times may vary based on the device being used. Please consult your device’s owner’s manual and follow proper food-handling procedures.

Preheat oven to 350°F. If beet greens are still attached, trim to 1" length and scrub beets. Place in a sheet of aluminum foil large enough to enclose beets. Add butter, sugar and salt, wrap foil around beets and place in oven. Roast until tender, about 1-½ hours. Remove from oven and cool enough to handle. Unwrap beets and rub off the skins with a kitchen towel or a peeler. Cut the beets into ¼" cubes, toss with hazelnut oil, season with salt and pepper, and set aside.

Meanwhile, preheat large pot of water to 130°F with the Sansaire Sous-Vide Immersion Circulator. Season salmon portions generously with salt and white pepper. Place each salmon fillet in a separate zip lock bag with 2 tablespoons olive oil, 2 dill sprigs and 1 tablespoon white wine. Seal the bags and refrigerate until cold, about 30 minutes.

Note: Refer to Sansaire cooking guide for recommended bags and sealing instructions.

While refrigerating the salmon fillets, whisk the crème fraiche until thickened. Grate the cucumber and fold into the crème fraiche along with the chopped dill. Refrigerate until ready to use.

To cook salmon, place bags in pot of water heated by the immersion circulator and cook at 130°F for 10–12 minutes. Remove the bags from water with tongs and let rest at room temperature for 5 minutes.

To serve, remove salmon fillets from bags and blot on paper towels. Place each fillet on a separate serving plate and garnish each with beet cubes and a dollop of cucumber crème fraîche. Garnish with dill sprigs and serve immediately.

Tested and perfected in the Sur la Table Cooking Class Program.

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