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Title: Whole Poached Salmon
Yield: 1

Ingredients

    1/2 ga water
      4    lemons; halved
      3 tb salt
      1    onions; thinly sliced
      1    whole salmon; (about 6 to 8
      1    ; pounds) scaled and
      1    ; gutted
  1 1/2 lb white potatoes; peeled,
           -cubed,
      1    ; cooked until tender
      1    ; and cooled
      1    ; completely
  2 1/2 c  mayonnaise
    1/2 ts yellow mustard
    1/4 c  minced onions
      2 tb finely chopped fresh parsley
           - leaves
    1/4 c  finely chopped sweet pickles
      1    freshly ground black pepper
      1 md cucumber; thinly sliced
      2    dozen dark pumpernickel
           -bread; (2-inch squares)
      1 c  fresh parsley sprigs

Instructions

Combine the water, lemon juice, salt and onions in a fish poacher, over
medium
heat. Bring the liquid to a simmer. Add the fish, covered and cook for
about 1
hour or until the fish is flaky. Carefully remove the salmon, discarding
the
liquid and place on a large platter and chill completely. Using a thin
knife,
remove the top skin from the salmon. (start removing the skin from below
the
head and to the tail. In a mixing bowl, mash the potatoes until smooth.
Stir
in 1/2 to 3/4 cup of the mayonnaise, mustard, onions, parsley and pickles.
Mix
well. Season with salt an pepper. Set aside. Place the thin slices of
cucumber
over the exposed salmon meat. Place the potato salad in a pastry bag with a
star tip and pipe the salad around the edges of the salmon. Garnish with
fresh
parsley sprigs. Serve with the remaining mayonnaise and bread.

Yield: 12 people

Converted by MC_Buster.

Per serving: 4611 Calories (kcal); 472g Total Fat; (85% calories from fat);
41g Protein; 142g Carbohydrate; 237mg Cholesterol; 22539mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 2 1/2 Lean Meat; 4 1/2 Vegetable; 1
1/2 Fruit; 39 1/2 Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EMIC04

Converted by MM_Buster v2.0n.

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