Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Whole salmon (about 6 lb)
2 qt Court bouillon
2 c Cumbers
2 Lemons
1 pt Sour cream
1 c Mayonnaise
1/3 c Grated onion
1/4 c Lemon juice
1/4 c Chopped fresh dill
Salt and pepper to taste
~----------For decoration:--------- ~----------For the
dill sauce:------ POACH THE SALMON: To time the
poaching, measure the fish and allow 10 minutes for
each inch of thickness; begin timing when the liquid
starts to simmer. To check for doneness, insert a
metal skewer into the thick flesh behind the gill. It
should slide in easily. A six-pound salmon needs
either a fish poacher or a roasting pan fitted with a
rack at the bottom for easy fish lifting. I use a
roaster. It usually means the fish has been curved to
fit in, and the benefit of this is that it retains
this jaunty pose once cooked so it fits more easily
onto a platter. Chill it carefully, then unwrap it,
and gently pull off the skin. If the fat underneath
the skin is gray, scrape it away with a knife to
reveal the orange flesh. Cut down the center of the
fish to the backbone, and then ease one half of the
fillet from the bones. Gently pull off the flesh, then
remove the backbone and replace the fish. This way it
is easier to serve at a buffet. Peel and halve the
cucumbers. Scrape out the seeds, and then thinly slice
them. Arrange cucumber on top of the salmon in a
pattern resembling fish scales. Slice a lemon, and
arrange around the fish. Chill well. For the sauce,
combine the sour cream with the mayonnaise, and whisk
until smooth. Add the onion, lemon juice, dill, salt
and pepper. Serves 10 to 12, or more if there are
other entrees. Note: The fish can be cooked up to a
day in advance and refrigerated, tightly covered. The
sauce can be made up to two days in advance and
refrigerated.
