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                                                                  This flavorful chilled fish dish from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg is a favorite of both their mother and grandmother. Serve for a simple but sophisticated spring or summer lunch.

                                                                  Ingredients
                                                                  • Yes No 1 3 to 4 lb skinless salmon fillet
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 leek
                                                                  • Yes No 1 tbsp pink peppercorns
                                                                  • Yes No 1 cup white wine
                                                                  • Yes No cucumber salad
                                                                  • Yes No honey mustard mayonnaise
                                                                  • Yes No rye bread
                                                                  • Place salmon, carrots, celery, shallots, fennel, leek, peppercorns, and wine in a fish poacher or large roasting pan and add enough water to cover. Place over medium heat and bring to a simmer; cook until salmon is firm to the touch and some of the fat begins to come to the surface of the fish, about 10 minutes.
                                                                  • Remove pan from heat and let fish cool in liquid. Transfer to refrigerator until chilled, about 1 hour.
                                                                  • Remove fish from pan and transfer to a serving platter. Serve with cucumber salad, honey mustard mayonnaise, and rye bread.
                                                                  Yields: 9
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                                                                    cover
                                                                  • Yes No
                                                                    simmer
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                                                                    refrigerate
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                                                                  • Yes No
                                                                    bread

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