Make the dill sauce first by combining the mayonnaise, sour cream, dill weed and
Cut salmon fillets into 4 portions.
In a large saucepan, bring white wine to a simmer. Place fillets in saucepan; cover.
Poach 12 minutes, or until the inner flesh has turned light pink.
Remove salmon with slotted spatula, cover, and place in 250 degree oven.
Combine hot poaching liquid in blender with remaining ingredients. Process for 1 minute. Always be careful when blending hot liquids!
Return to saucepan and whisk until thickened.
Serve poached salmon fillets with dill sauce spooned on top.
hape with ends toward 2 corners of pastry.
Set salmon on
b>dill.
Heat the broiler.
Rub the salmon on both sides with
Soften gelatin in cold water, add boiling water and stir until gelatin has dissolved.
Cool.
Add mayonnaise, lemon juice, onion, Tabasco, paprika and salt and mix well.
Chill to consistency of unbeaten egg whites.
Add salmon and capers and beat well.
Whip the cream, fold into salmon mixture and turn into a 2-quart oiled fish mold.
Add the cheese to fill the mold.
Chill until set. Unmold onto a serving platter and garnish with watercress, lemon slices, parsley and/or olives.
Serve with Dill Sauce.
Makes 8 servings.
To make the dill sauce: Mash cooked egg yolk very
In a small bowl, combine mayonnaise, sour cream, dill, parsley, scallion, lemon juice and 1/8 teaspoon black pepper. Cover and refrigerate until serving time.
Prepare a hot grill. Brush both sides of salmon with oil.
Grill, turning once, for 8-10 minutes. Serve with dill sauce.
ven to 400\u00b0F. Place salmon in a baking dish, pour
80C fan forced.
Place salmon in a baking dish and
he wine to a boil with the gingerroot, the black peppercorns
skin side down.
Season with salt and pepper.
Cook
arinade.
Coat a grill with cooking spray.
Grill chicken
Combine salmon, tomatoes, onions, 2 tbsp of the cream and dill in a
ice and mix well. Season with salt and pepper, to taste
until tender. Drain well. Mash with butter in large bowl until
Put the salmon fillet, skin side down, on a piece of foil large enough to wrap it in. Mix the crushed peppercorns, juniper berries, salt and sugar and rub it well into the flesh side of the salmon. Evenly spread the dill on top and wrap the salmon tightly in the foil. Put it between two wooden cutting boards or sheet trays. Weight the top board down with kitchen weights or aluminum cans and refrigerate it for 2 days.
Slice the salmon and serve it with honey and dill sauce.
dium sized bowl, add the dill and stir to combine.
ieces of salmon and wash over the sink with the dark
iece of heavy duty foil with 1 tbsp butter. Combine fennel
SOUR CREAM DILL SAUCE:
Mix all ingredients together