WHOLE POACHED SALMON IN OVEN
Yield: Approximately 20 servings
7-8 pound whole salmon, gutted and scaled, head and tail intact
Salt and pepper
Juice of 1 lemon
2 bay leaves
4 black peppercorns, bruised
4 juniper berries, bruised
2 cups dry white wine
Handful fresh dill
Handful fresh parsley
1 large onion, cut up
2 celery ribs, cut up
2 whole cloves garlic
1 teaspoon salt
3 tablespoons olive oil
||Have the fishmonger clean and remove the scales and fins from the whole salmon. Lightly salt and pepper the fish inside and out. Brush the inside with lemon juice.
||Combine peppercorns, juniper berries, white wine, dill, parsley, onion, celery, garlic and salt in a soup pot with 4 cups water. Bring to a boil. Reduce heat to medium-low. Cover the pot and boil gently for 30 minutes. Turn off heat and cool the broth to room temperature. Strain.
||Preheat the oven to 350°F. (180°C)
|| Cover a large cookie sheet (one with sides) with a triple layer of heavy duty aluminum foil cut large enough to create a tent around the fish.
||Set the whole fish in the center and spoon the broth into and over the fish. Brush the skin heavily with olive oil. Sprinkle heavily with paprika. Pull the aluminum foil up and around and fold it into itself to hold steam inside.
||Set the salmon into the oven. Lower temperature immediately to 340°F. (175°C) Poach the salmon exactly 10 minutes per pound.
||Remove from oven and open the tent. Pour off the hot liquid immediately into a bowl so the fish will not continue to cook. Do not attempt to remove the salmon until it cools so it will not break up. When it has cooled to the warm stage, carefully turn the foil upside down and slide the fish on to a large platter. If the tail and head are too long for your platter, remove them.
||Take a small knife and, with your fingers, remove the skin beginning at the tail and working toward the head. Refrigerate the fish overnight.
||Combine the broth from the fish with any broth left from the pot. Stir in 1 packet unflavored gelatin for each cup. Bring to a boil, stirring. Pour into a shallow pan. Refrigerate overnight.
SOUR CREAM, CUCUMBER & DILL SAUCE
Yield: Approximately 4 cups
2 cucumbers, sliced very thin
1 large cucumber, cut into small pieces after removing skin and seeds.
16 ounces real sour cream (4 cups)
1/2 cup chopped fresh dill weed
1/2 cup finely chopped scallion greens
2-3 tablespoons fresh lime juice to taste
1-2 teaspoons salt to taste
1/4 teaspoon cayenne pepper (less or more to taste)
1/2 cup chopped fresh dill weed tossed with 1/2 cup chopped scallion greens
||Leave the skin on and slice the cucumber very thin with a mandolin, if possible.
||Combine remaining ingredients. Spoon into a serving dish and cover with the combined dill and scallions. Refrigerate.
||Decorate the salmon with the thinly sliced cucumber, overlapping the edges to create a design resembling scales.
||Dice the broth that has now become gelatin into small pieces or, cut into shapes with a cookie cutter. Surround the salmon. Cherry or red grape tomatoes will add extra color to the platter, as will sprigs of fresh dill.
||Serve cold with the Sour Cream Cucumber Sauce.