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Cold salmon




Source of Recipe


Sweden


List of Ingredients




6-8 pound whole salmon
1 T mixed pickling spice
1/3 C salt
6 T butter
3 T flour
1 C milk
salt
1 T sugar
1/3 C lemon juice
3 egg yolks
1 tsp dry mustard powder
3/4 C salad dressing
1 C whipped cream




Recipe



Scale fish and clean thoroughly. Rinse well. Place in a cheese cloth enough longer than fish to allow for tieing knots at ends. Wrap cheesecloth over fish then tie ends. This makes it easy to lift fish out of broth. Add water, salt and the pickling spice. Cover and simmer for about 40 minutes, or until just tender. Remove cover and let fish stand in the broth overnight in refrigerator. Lift fish out carefully. Remove skin and bones, keeping fish intact. Put the two side back together on a platter.
Make the sauce; Melt the butter, add flour and blend. Add milk and whisk into a thick sauce. Salt to taste and add sugar. Mix lemon juice with egg yolks and stir in. Add mustard and stir. Chill. Fold in salad dressing (not mayonnaise)and whipped cream. Spread over salmon that has been chilled. Garnish as desired.