This splendid cold dish may be served as a complete summer dinner party meal with crusty French bread and butler and Parsley Potatoes. A well-chilled Pouilly Fume would be the ideal accompaniment. For a more attractive appearance, add a few drops of green food colouring to mayonnaise sauce.
1 X 5 lb. salmon, cleaned
2 lemons, thinly sliced
6 black peppercorns
2 teaspoon dried dill
12 teaspoons salt
2 small shallots, sliced
2 small bay leaves
10 fl. oz. cups dry white wine
10 fl. oz. mayonnaise
2 fl. oz. double cream
2 teaspoons lemon juice
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon cayenne pepper
2- teaspoon prepared French mustard
1 tablespoon finely chopped fresh dill or V1 teaspoons dried dill
6 oz. small peeled frozen shrimps, thawed and drained
1 medium-sized round lettuce, outer leaves removed, washed and shredded
1 medium-sized bunch mustard and cress, washed and shaken dry
10 small radishes, very thinly sliced
1 teaspoon lemon juice
1 teaspoon tarragon vinegar
6 medium-sized tomatoes, sliced
6 hard-boiled eggs, sliced
6 spring onions , trimmed
Wash the salmon in cold water and dry with kitchen paper towels.
Line the bottom of a fish kettle or flameproof casserole large enough to take the fish with the lemon slices. Sprinkle over the peppercorns, dill, salt, shallot slices and bay leaves. Place the salmon in the kettle or casserole and pour over the wine.
Place the kettle or casserole over high heat and bring the wine to the boil. Reduce the heat to low, cover and simmer the salmon for 40 to 50 minutes or until the flesh flakes easily when tested with a fork.
Remove the kettle or casserole from the heat. Using two large spoons, remove the salmon from the kettle or casserole and place it on a flat working surface. Strain the cooking liquid and reserve
3 table-spoons, discarding the rest and the contents of the strainer.
Using a sharp knife, carefully skin the salmon, being careful not to break up the flesh.
Set the salmon aside to cool completely.
While the salmon is cooling, make the sauce. Pour the mayonnaise and cream into a medium-sized mixing bowl and stir in the reserved cooking liquid, the lemon juice, pepper, salt, cayenne, mustard and dill. Continue stirring until the sauce is smooth and evenly coloured. Fold in the. shrimps and set the sauce aside.
Place the shredded lettuce, cress, radishes, lemon juice and vinegar in a large mixing bowl and toss well with two large spoons.
Line the bottom of a large serving platter with the lettuce mixture. Place the salmon in the centre of the dish and spoon over the sauce to cover the salmon completely.
Arrange the tomatoes, hard-boiled eggs and spring onions decoratively around the salmon and serve immediately.