Poached salmon w/green mayonnaise

6 servings

Ingredients

Quantity Ingredient
6 Salmon steaks
Cucumber; sliced for garnish
2 pints Water
1 cup White wine
1 Carrot; chopped
1 Onion; chopped
2 Ribs celery; chopped
Bay leaf
Salt & pepper to taste
2 Eggs
½ pint Olive oil
1 teaspoon Salt
1 teaspoon Mustard powder
Pepper to taste
dash Wine vinegar
Parsley & chives; chopped,
. to taste

Directions

COURT-BOUILLON

GREEN MAYONNAISE

Put all the bouillon ingredients together in a saucepan. Simmer for 30 minutes. Strain and replace the liquid in the pan. Add the salmon, bring to the boil and boil for 2 minutes. Remove from heat and set aside; the salmon will continue to cook in the bouillon while you make the mayonnaise. Put the eggs in a food processor or blender with the mustard, salt and pepper. Switch on and whilst blending, pour in the oil and vinegar in a steady stream until the sauce thickens. Add the chopped herbs. Check that the salmon is cooked (10-12 minutes). Lift on to a serving dish. Garnish with sliced cucumber and serve hot or cold with the mayonnaise.

** Favorite Scottish Recipes -- Johanna Mathie ** ** ISBN = 1 898435 12 X ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-26-95

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