Whole Poached Salmon

1/2 Gallon Water
4 Lemons; halved
3 Tablespoon Salt
1 Onions; thinly sliced
1 Whole salmon; (about 6 to 8 pounds) scaled and gutted
1-1/2 Pound White potatoes; peeled, cubed, cooked until tender and cooled completely
2 1/2 Cup Mayonnaise
1/2 Teaspoon Yellow mustard
1/4 Cup Minced onions
2 Tablespoon Finely chopped fresh parsley leaves
1/4 Cup Finely chopped sweet pickles
Freshly ground black pepper
1 Medium Cucumber; thinly sliced
2 Dozen dark pumpernickel bread; (2-inch squares)
1 Cup Fresh parsley sprigs

Combine the water, lemon juice, salt and onions in a fish poacher, over
medium heat. Bring the liquid to a simmer. Add the fish, covered and cook
for about 1 hour or until the fish is flaky. Carefully remove the salmon,
discarding the liquid and place on a large platter and chill completely.
Using a thin knife, remove the top skin from the salmon. (start removing the
skin from below the head and to the tail. In a mixing bowl, mash the
potatoes until smooth. Stir in 1/2 to 3/4 cup of the mayonnaise, mustard,
onions, parsley and pickles. Mix well. Season with salt an pepper. Set
aside. Place the thin slices of cucumber over the exposed salmon meat. Place
the potato salad in a pastry bag with a star tip and pipe the salad around
the edges of the salmon. Garnish with fresh parsley sprigs. Serve with the
remaining mayonnaise and bread.

Yield: 12 people