1 7-9 pound salmon
1 bottle white wine
3 lemons, sliced
3 green peppers, sliced
1 lb. carrots
1/2 stalk celery
6 bay leaves
Cut head and tail off a 7-9 pound salmon (or better, have the butcher do it for you) and boil them in a separate pot. Remove from water, and, while still hot tag heuer replica watches, poke out itís eyeball! (This is pretty gross, so get ready!) Cover and refrigerate.
Place whole salmon on a rack in a fish poacher or roaster. Poach, covered with one bottle of white wine, lemons, green peppers, carrots, celery, bay leaves, and sea salt. Fill in with water. Salmon is done when it feels like the top of your forearm. Remove from liquid, cover and refrigerate overnight. Carefully remove the skin and the brown meat.
When the salmon is arranged on the platter, insert a battery-operated red blinking eye in the eye socket. Join the head and tail back to the fish using kale or parsley as a decorative transition. Garnish with more kale, parsley, lemon and cucumber twists and capers. Serve with a dill sauce of equal parts sour cream and mayonnaise with dill to taste.
If you donít feel up to poaching, it's ok to chicken out! Simply ask your butcher for the head and tail of a salmon. Then purchase a smoked salmon to place as the body of the fish.