Swiss Salmon in Cream Sauce

Discover more delicious Swiss dishes on my small group food & wine tour of Switzerland!
Lachs Voressen (Salmon in Cream Sauce)

This delicious salmon in cream sauce recipe is inspired by a Swiss dish called voressen that’s usually made with lamb or chicken in the Emmental. Use sashimi-grade fish, which virtually all farmed salmon is, and allow it to just poach in the residual heat of the sauce for a succulent result. Salmon in cream sauce is delicious over buttered noodles (nüdeli in Swiss), with plain steamed rice or with spätzli as pictured here (see video below). Many of my favourite Swiss wines are made from chasselas, and the Terroir du Léman Amphore chasselas, from just across Lake Geneva in the French Savoy, is a wonderful match with this creamy salmon dish. Its gorgeous deep orange colour from a week or so skin contact looks beautiful alongside the salmon too.

Serves 2

Ingredients
  • 300g piece sashimi-grade salmon fillet, skin off (10½oz)
  • Salt flakes and freshly ground white pepper, to taste
  • 25g butter (1oz)
  • 1 brown onion, finely chopped
  • 1 carrot, peeled and diced
  • 1 teaspoon plain flour
  • ¼ cup dry white wine (60ml)
  • 250g (9oz) green peas, shelled
    (about 100g/3½oz)
  • ½ cup single cream (125ml)
  • ½ bunch chives (about 2 tablespoons chopped)
  • Freshly grated nutmeg, to taste
  • Noodles, steamed rice or spätzli, for serving
Method
  1. Cut salmon into small bite-sized pieces, toss with 1 teaspoon salt flakes and set aside.
  2. Melt butter in a small high-sided frying pan over medium heat.
  3. Add onion and a good pinch of salt, cover and cook for about 15 minutes, stirring occasionally, until tender but without colouring.
  4. Meanwhile, steam carrot for 3 minutes or so, until just tender.
  5. Add flour to the onions and stir for 2 minutes.
  6. Add wine and stir well to remove any bits stuck to the base of the pan.
  7. Increase heat and, stirring constantly, boil for a minute or so, until most of the wine has evaporated.
  8. Decrease heat to low, add peas, carrot and cream and stir well.
  9. Increase heat and bring to the boil.
  10. Reduce heat, cover and simmer for about 4 minutes, until peas are just tender.
  11. Add salmon, submerging it as much as possible, remove from heat, cover and set aside for 5 minutes.
  12. Check to see if it’s cooked through, if not, stir to ensure any salmon above the sauce line is now submerged in the sauce, cover and set aside for a further 5 minutes.
  13. Stir in chives, taste and add nutmeg, salt and pepper.
  14. Serve with noodles, steamed rice or spätzli.
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How To Make Swiss Spätzli

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What Other Travellers Say

Andrea (Adelaide, SA, Aus)
Andrea (Adelaide, SA, Aus)
Switzerland with Roberta was all I hoped and expected – she takes control of all the things I no longer want to decide. Roberta plans the itinerary to such an amazing extent – the food choices and venues always showcase the region we’re in and never disappoint. The small group works extremely well, with enough downtime to do your own thing but beautifully combined with an itinerary which encompasses all the things you want to see and more. My trip to Switzerland was my second adventure with Roberta – my first was Emilia-Romagna and I’ve already booked my next one to Scotland.
Belinda (Balmain, NSW, Aus)
Belinda (Balmain, NSW, Aus)
I had such a blast on the Swiss food and wine tour with Roberta. As a solo traveller, I loved the friendly small group vibe and the fact that all meals and transport were taken care of. I got to explore amazing villages and wineries and cheese producers that I would have missed if I'd been travelling on my own. It was so much fun that I've already booked my next tour with Roberta.
Teri (Pokolbin, NSW, Aus)
Teri (Pokolbin, NSW, Aus)
Thank you Roberta for organising such a wonderful Swiss tour! It felt like going from gem to gem – and your knowledge and passion for the places we visited and the people you introduced us to was evident throughout. Starting in the most charming village and finishing at such a grand and beautiful location, I remember thinking at our farewell lunch: “it doesn’t get much better than this!” Thank you, and I am already looking forward to my next trip with you.
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