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Ingredients

•     Vegetable oil
• 1 whl , (6 to 7 lb) salmon with head and tail on
• 1/2 med Onion, thinly sliced
• 8 x Fresh parsley sprigs
• 1 lrg Celery stalk, thinly sliced
• 1 med Carrot, thinly sliced
• 2 lrg Shallots, thinly sliced
• 2 x Garlic cloves, crushed
• 1 x Bay leaf
• 1/4 tsp Dry thyme, crumbled
• 2 tsp Coarse salt
• 10 whl black peppercorns, crushed
• 2 c. Dry white wine
•     Butter lettuce leaves
•     Tomato slices
•     Hothouse cucumber slices
•     Lemon slices
•     Trimmed asparagus, blanched
•     Fresh dill sprigs
•     Black lump fish caviar
•     Mustard-Dill Sauce, (see recipe)
•     Sorrel-Tarragon Sauce, (see recipe)
• 1/2 c. Spicy, brown mustard, (such as Gulden's)
• 6 Tbsp. Sugar
• 1/4 c. Distilled white vinegar
• 2 tsp Dry mustard
• 1/2 c. Vegetable oil
• 6 Tbsp. Minced fresh dill
• 3/4 c. Mayonnaise
• 3/4 c. Lowfat sour cream
• 1/3 c. Packed finely minced fresh sorrel or possibly arugula
• 2 Tbsp. Minced fresh tarragon Or possibly
• 1 tsp Dry, crumbled
• 2 Tbsp. Minced fresh chives Or possibly green onion tops
• 1 Tbsp. Minced fresh parsley
• 1 Tbsp. Fresh lemon juice
• 1 x Garlic clove, pressed

Description

Preheat To 375F. Set Rack On Large Baking Sheet. Stack Long Double-thick Sheets Of Heavy-duty Foil Atop Rack, Folding Up All Four Sides To Create Trough. Brush With Oil. Place Fish…

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