1 1/2 lb. salmon steak or 1 1/2 lb. canned salmon
Court Bouillon (recipe follows)
1/2 lb. sm. shell pasta, cooked al dente & drained
1/2 c. sliced celery
1/4 c. sliced green onion
1 1/2 c. cooked tiny green peas
3/4 c. mayonnaise
Salt & pepper to taste
1 tbsp. minced fresh dill or to taste

Add fresh salmon to the court bouillon and bring to boil. Reduce heat and simmer covered 8 to 10 minutes. Drain the salmon. Allow to cool. Remove the bones and skin from salmon and discard. Flake the salmon into small bowl and chill for 1 hour.

In large bowl, combine the pasta with the celery, green onion, peas and mayonnaise. Add salmon and mix gently. Season to taste with salt, pepper and dill. Chill until serving time.

1 bay leaf
1 carrot, sliced into 2 inch pieces
2 stalks celery, cut into 2 inch pieces
1 med. onion, sliced
1/4 c. (packed) parsley sprigs
8 to 10 black peppercorns
1 c. white wine
2 c. fish stock or bottled clam juice

Combine all ingredients in a saucepan and bring to boil. Reduce heat and simmer for 30 minutes.