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Title: Buffet Salmon
Categories: Insert Salmon
Yield: 12 Servings
| 3 | qt | Water |
| 1 | c | White wine |
| 1 | c | Onion -- small dice |
| 1 | c | Carrot -- small dice |
| 1 | c | Celery -- small dice |
| 2 | Bay leaf | |
| 5 | Cloves -- whole | |
| 1 | ts | Salt |
| 1 | Whole salmon -- about 3 lbs | |
| Cleaned+scaled | ||
| 2 | c | Cucumber -- peeled, seeded, |
| Minced | ||
| 1/2 | c | Sour cream |
| 1/2 | c | Mayonnaise |
| 1/2 | ts | Dill -- minced |
| 1 | tb | Chives -- finely snipped |
| 1/4 | ts | Salt |
Combine water, wine, mirepoix, bay leaves, cloves, and salt in a fish poacher, over a moderate flame. Bring to a boil, reduce heat, and simmer for 15 minutes. Cut 3-4 layers of cheesecloth to twice the size of the salmon place salmon in the center of the cloth. Carefully lower into the simmering liquid. Return to a shimmer, cover, and simmer for 15-20 minutes, until meat flakes easily with a fork. Remove from heat and allow to rest for 30 minutes. Chill salmon in wine mixture for 2-4 hours, until well chilled lift salmon in cheesecloth to a large baking pan, leaving fish on cloth. Remove and discard skin and fins. Transfer to a large serving platter. Remove and discard cheesecloth. Cover and keep chilled. Combine cucumbers, sour cream, and mayonnaise in a food processor. Process until smooth. Stir in minced chives and salt-mix well. Serve salmon slightly chilled or at room temperature, with chilled sauce to the side.
Recipe By : TJ Hill - Appetites Catered