Whole Poached Salmon

Recipe Ingredients

1/2		Water
4		Lemons - halved
3 tablespoons	45ml	Salt
1		Onion - thinly sliced
1		Salmon - (abt 6 to 8 lbs) - scaled, gutted
1 1/2 lbs	681g / 24oz	White potatoes - peeled, cubed,
		Cooked until tender, cooled completely
2 1/2 cups	592ml	Mayonnaise
1/2 teaspoon	2.5ml	Yellow mustard
1/4 cup	15g / 0.5oz	Minced onions
2 tablespoons	30ml	Finely-chopped fresh parsley leaves
1/4 cup	36g / 1.3oz	Finely-chopped sweet pickles
		Freshly-ground black pepper
1		Cucumber - thinly sliced (medium)
2		Dark pumpernickel bread squares - (2" by 2")
1 cup	16g / 0.6oz	Fresh parsley sprigs

Recipe 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 and 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.

This recipe yields service for 12 people.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C04)

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