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.
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