½ cup (125 mL) crème fraiche
1 tsp (5 mL) drained prepared horseradish
2 tbsp (30 mL) chopped chives
2 cups (500 mL) unsweetened apple cider
1 tbsp (15 mL) salt
2 generous sprigs sage
2 bay leaves
4 Rock Harbour Seafood Salmon Filets, thawed
2 tbsp (30 mL) unsalted butter
1. Stir together the crème fraiche and chives. Refrigerate until ready to use.
2. In a large deep-sided skillet, combine apple cider with 1cup (250 ml water). Set over medium heat, add salt, peppercorns, sage, and bayleaf. Bring to a boil, reduce to low to maintain a gentle simmer and cook 5minutes to marry flavours. Nestle fish into liquid skin side down, return to a simmer, cover and cook 6-8 minutes until just cooked through. Remove fish to a plate and tent with foil to keep warm.
3. Strain solids from poaching liquid, measure out 1 ½ cups(375 mL) and return to pan. Bring to a boil over medium-high and reduce to 1/2cup (125 mL). Remove from heat, whisk in butter and season with a generous amount of black pepper. Serve salmon with sauce and crème fraiche.