Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

7 lb Whole salmon, dressed, with
Head and tail left on.
1 tb Salt
1 md Carrot
1 md Celery stalk
1 md Onion
14 1/2 oz Can chicken broth
1/4 c White wine (optional)
1 Bay leaf
1/4 ts Whole peppercorns
Remoulade Sauce (see dirs)
2 lg Bunches dill for garnish
2 Bunches radishes
Lemon slices for garnish

THE DAY AHEAD:

1. Rinse salmon with running cold water. Rub salmon inside and out
with salt; wrap in plastic wrap and refrigerate overnight.

ABOUT 4-1/2 HOURS BEFORE SERVING OR EARLY IN DAY:

2. Thinly slice carrot, celery, and onion. Unwrap salmon; cut
crosswise into thirds. In 12-inch skillet over high heat, heat
carrot, celery, onion, chicken broth, white wine, bay leaf, whole
peppercorns, and 1 cup water to boiling. Reduce heat to low; cover
and simmer 5 minutes.

3. Add the 2 smaller pieces of salmon to skillet; over high heat,
heat to boiling. Reduce heat to low; cover and simmer 30 minutes or
until salmon flakes easily when tested with a fork. With slotted
pancake turner, remove salmon pieces to jelly-roll pan. Cool slightly
and remove top part of salmon skin; cover and refrigerate.

4. In same skillet, prepare remaining piece of salmon as above.
Refrigerate salmon until well chilled, about 2-1/2 hours.

5. Meanwhile, prepare Remoulade Sauce (see below); cover and
refrigerate.

6. To serve, line large platter with dill. Arrange salmon pieces over
dill to reassemble whole salmon.

7. Spread salmon with thin coating of Remoulade Sauce. Slice 1-1/2
bunches of radishes paper-thin; arrange radish slices, overlapping,
over sauce on salmon to resemble scales. Garnish with lemon slices
and remaining radishes. Makes 16 main-dish servings.

REMOULADE SAUCE -----------------------
In medium bowl, with wire whisk or fork, mix 1-1/2 cups mayonnaise,
1/3 cup chopped capers, 1/3 cup prepared white horseradish, 3
tablespoons milk, 3 tablespoons lemon juice, 1 tablespoon chopped
fresh dill (or 3/4 teaspoon dried dill weed), and 1-1/2 teaspoons
grated lemon peel.

Each serving: About 445 calories, 28g fat, 89mg cholesterol, 485mg
sodium. Recipe in December, 1991 "Good Housekeeping". Posted by Jeff
Pruett. Submitted By JEFF PRUETT On 07-08-95

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