- 1 [3 to 4 pounds / 1.5 to 3 kg] piece salmon, from the larger part
- 2 cups [500 mL] milk
- 2 cups [500 mL] water
- 1 tablespoon [15 mL] pickling sauce
- 2 bay leaves
- 1/4 cup [60 mL] grossly chopped parsley
- 1/2 teaspoon [2.5 mL] basil
- 1/4 teaspoon [1 mL] dill seeds
- 1 cup [250 mL] mayonnaise
- 1 lemon, peeled and thinly sliced
- 2 hard-boiled eggs
- 2 carrots, finely grated
- Crunchy lettuce leaves
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- Wrap salmon in cottoncheese, sewing ends and sides; reserve.
- In an 8-cup [2-L] microwave-safe glass container, mix together milk, water, pickling salt, bay leaves, chopped parsley, basil and dill seeds.
- Cover and microwave for 15 minutes, on 'MAXIMUM'.
- Add wrapped salmon; pouring some of the hot liquid on top of the salmon.
- Cover and microwave on 'MEDIUM-MAXIMUM' for 5 minutes per pound [454 g].
- Leave to rest for 10 minutes.
- Leave to cool for 1 hour, at room temperature.
- Do not unwrap salmon.
- Refrigerated wrapped salmon overnight.
- To serve, umwrap and skin salmon; arrange salmon onto a nice serving plate.
- Coat salmon with mayonnaise.
- Line-up lemon slices, overlapping, on top of the salmon.
- Grate hard-boiled eggs; sprinkle all over salmon.
- Top all around with grated carrots.
- Serve, over crunchy lettuce leaves.
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