Recipe - Whole Poached Salmon

One half ga Water
4 Lemons; halved
3 tablespoon Salt
1 Onions; thinly cut or sliced up
1 Whole salmon; (about 6 to 8
; pounds) scaled and
; gutted
1 One half pound White potatoes; peeled,
cubed,
; cooked until tender
; and cooled
; completely
2 One half cup Mayonnaise
One half teaspoon Yellow mustard
One fourth cup Minced onions
2 tablespoon Finely chopped fresh parsley
leaves
One fourth cup Finely chopped sweet pickles
Freshly ground black pepper
1 md Cucumber; thinly cut or sliced up
2 Dozen dark pumpernickel
bread; (2inch squares)
1 cup Fresh parsley sprigs

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 One half to Three fourths 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 One half Grain(Starch); 2 One half Lean Meat; 4 One half Vegetable; 1 1/2
Fruit; 39 One half Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EMIC04

Converted by MM_Buster v2.0n.