Poached Salmon with Horseradish and Apples

This is a Russian dish, which is also done with sea bream. It calls for the use of parsley root, which is Hamburg parsley. Unless you grow this yourself, it is not usually obtainable, so you can substitute a small turnip.


  • A 3- to 4-lb salmon
  • 1 cup white wine vinegar
  • 1 parsley root, cut into pieces
  • 1 heart of celery, cut into pieces
  • 1 leek, sliced
  • 2 medium-sized onions, sliced
  • Salt
  • 12-15 black peppercorns
  • 2-3 bay leaves
  • 1 lemon, thinly sliced

For the sauce

  • 3-4 tbsp freshly grated horseradish (do this in a blender)
  • 4-6 tart apples, peeled and freshly grated
  • 2-3 tsp cider vinegar
  • Sugar


Place the fish in a dish. Bring the vinegar to a boil and pour over the fish. After a few minutes, remove the fish from the vinegar and transfer to a flameproof casserole.

Put the vegetables in a saucepan with about 2½ cups of water, and add the salt, peppercorns, and bay leaves. Bring to a boil and simmer for about 15 minutes, when the vegetables will be well cooked. Strain off the liquid and pour it over the fish (discard the vegetables and flavorings). Set the fish to cook over a fairly high heat for about 15 minutes.

To prepare the sauce, mix together the horseradish, apples, vinegar, and sugar. Add about ⅓ cup of the strained fish cooking liquid.

Transfer the fish to a warmed serving platter and garnish with lemon slices. Pour the sauce over.