[l2ridehd]

I served this dish as an appetizer on Christmas day and it went so fast and everyone raved about it. Actually easy to do also. On the day before, I poached a large salmon fillet, about 3 pounds. Poached it for 12 minutes in a 400 degree oven. Made a stock with onion, carrots and celery, about 2 to 3 cups. Just added some of those to water and brought to a rolling boil for 10 to 15 minutes. Put salmon in 13 X 9 baking dish, added a cup of white wine, fresh dill and tarragon, lemon juice and then just barely cover with the stock. Remove from oven, chill and break into bite size pieces.

Dipping sauce. 1 cup mayo, 1.5 tsp of dry Coleman's mustard, beat for 1 minute, add 2 tsp Lea & Perrins Worcestershire sauce, 1 tsp of A1 sauce, 1/8 cup light cream, 1/8 tsp salt, and 1.5 tbsp of fresh chopped dill.