Cold poached salmon for Easter

With herb garden sauce, dill, lemon and served with fresh boiled potatoes and asparagus. 

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• Cold Poached Salmon
  6 servings

• Ingredients
  2 1/2 lb salmon filets with skin
  Marinade:
  3 qt of water
  1/2 cup white wine vinegar
  2 Tbs salt
  5 white pepper corns
  2 bay leaves
  1 small onion
  1 carrot
  1/2 leek

• Instruction
  Clean the salmon filets and remove any remaining bones with tweezers. Cut the salmon into six equally large pieces and place them in a baking dish or pan with high edges, about 1/2 inch apart. Sprinkle a little salt on the filets.
  Clean and cut the vegetables into slices. Place all marinade ingredients in a saucepan and boil for 10 minutes. Pour the boiling marinade over the salmon, covering the fish under at least 1/2 inch. Then cover the baking dish with plastic film or wax paper and let it stand and slowly cool.

• Herb Garden Sauce
  4 Tbs Mayonnaise
  2 Tbs finely chopped chives
  2 Tbs finely chopped dill
  2 tsp dried or fresh tarragon
  2 tsp dried or fresh chervil
  1/2 cup heavy cream
  salt and white pepper

• Mix the mayonnaise with the herbs. Whip the cream, carefully fold the mayo mix into the heavy cream, add salt and white pepper. The sauce needs to sit in the fridge for at least an hour to bring out all the flavors.

• Garnish the salmon with dill and lemon slices, serve with freshly boiled potatoes, Herb Garden Sauce and asparagus.

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