Salmon With Lemon Dill Mayonnaise
|Mayonnaise||2 Cup (32 tbs)|
|Grated lemon zest||1 Teaspoon|
|Freshly squeezed lemon juice||1 Tablespoon|
|Chopped fresh dill||2 Tablespoon|
|Freshly ground pepper||To Taste|
|Salmon||6 Pound, dressed, with head and tail removed (1 Salmon)|
|Aspic||2 Cup (32 tbs)|
|Parsley sprigs||4 (Several Required)|
In a small mixing bowl, combine the mayonnaise with the lemon zest, lemon juice, and dill.
Add salt and pepper to taste.
Cover and refrigerate for at least 2 hours before serving.
Preheat the oven to 350° F.
Lay the salmon on a large piece of aluminum foil.
Place in a roasting pan large enough to hold the fish flat.
Bake until the center reaches an internal temperature of 140° F, about 1 1/4 hours., Remove the salmon to a rack and cool.
Carefully remove the skin from its top side.
Place the fish on a large serving platter, skinless side up.
Cover the top with half of the aspic.
Refrigerate until the aspic has set, about 1 hour.
Halve the cucumber and lemon lengthwise.
Slice into very thin half-rounds.
Arrange in alternating rows down the salmon to resemble scales.
Cover with the remaining aspic and chill until set, about an hour.
Garnish with several sprigs of fresh parsley, and serve with mayonnaise on the side.