|Salmon||4 Pound (In One Piece)|
|Dry white wine||3 Cup (48 tbs)|
|Water||3 Cup (48 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Minced parsley||2 Tablespoon|
|Minced chives/Scallions - green onions||2 Tablespoon|
|Minced dill||1 Tablespoon|
Buy the center cut of the salmon.
Wrap the fish in a layer of cheesecloth.
In a deep saucepan, combine the wine, water, cloves stuck in the onion, lemon, peppercorns, salt and parsley.
Bring to a boil and cook over medium heat 15 minutes.
Place the fish in it and cook over low heat 1 hour, or until the part near the bone flakes easily when tested with a fork.
Carefully lift out the fish, unwrap and remove skin.
Place on a serving dish; continue cooking the stock until reduced to 1 cup.
Soften the gelatin in the water for 5 minutes.
Stir into the hot stock until dissolved.
Cook until syrupy, then blend into the mayonnaise.
Mix in the parsley, chives and dill.
Chill until firm enough to spread, then coat the fish with it.
Chill until set.
Decorate top with sliced olives, pimentos and green peppers, if desired.