|Fresh salmon||1 (Whole / Center Cut Piece)|
|Onion||1 Large, chopped|
|Carrots||2 , chopped|
|Celery stalk||1⁄2 , chopped|
|Dill seed/Small bunch of fresh dill||1 Teaspoon|
|Coarse salt||1 Tablespoon|
|Whole peppercorns||1⁄2 Teaspoon|
|Lemon||1 Large, juiced|
|White wine||1 Cup (16 tbs)|
|Leaf lettuce||2 (For Garnish)|
|Asparagus spears||2 (For Garnish)|
|Lemon slices||2 (For Garnish)|
|Parsley||1 Tablespoon (For Garnish)|
Wipe fish and place it in a poacher or saucepan large enough to hold it comfortably.
Add enough water to cover.
Add the rest of the ingredients to the water.
Bring to the boil.
Simmer 20 minutes.
Add the salmon to the liquid.
For easy handling, wrap fish in a piece of rinsed cheesecloth large enough to come out over the sides or ends of the poacher.
This provides handles for removing the fish once it is cooked.
Bring the liquid back to the boil.
Boil 2 minutes exactly.
Remove from heat.
Cover with a tight-fitting lid.
Leave to cool completely in the cooking liquid (a large fish can take up to 5 hours).
Place on an oval serving platter.
If desired, remove the skin of the fish.
Surround the fish with curly leaf lettuce and asparagus, parsley, and lemon slices.
Serve with green mayonnaise.
It is important to leave enough time for this method of cooking.
Begin in the morning for an evening buffet.
Length of chilling time may be long, but the reliability and ease of the cooking more than compensate.