Roaster lg. enough to hold the fish flat
6 lb. whole salmon (fillet in 2 pieces reserving bones, head & tail for the court bouillon)
2 lemons, sliced thin
1 onion, sliced thin, separated into rings
Salt & freshly ground white pepper
1 c. court bouillon
1 c. white wine
6 sprigs fresh dill

Place the fish in the roasting pan skin side down. Pour the liquid over the fish, season with salt and pepper, scatter the onions, lemon and dill over the fish. Cover with buttered parchment paper and oven poach at 375 degrees for 20-30 minutes or until fish flakes easily. (Don't overcook fish.) May be served hot or cold with cucumber-dill sauce.

COURT BOUILLON:

A poaching liquid for fish. 2 med. onions, sliced 3 stalks celery with leaves 10 bruised peppercorns 1 bay leaf 1 tsp. salt 6 sprigs parsley 2 sprigs dill 1 1/2 c. white wine 3 c. water 1 lemon, sliced Fish bones including head, tail & or collar

Place all ingredients in a large roasting pan, uncovered in a 350 degree oven, bring to a boil and simmer for 30 minutes, adding more water as necessary. Remove from oven and allow to cool, strain through 2 layers of cheesecloth and use for poaching fish. Leftover stock may be frozen.

CUCUMBER-DILL SAUCE:

3/4 pt. sour cream or plain yogurt
1 tbsp. lemon juice
1 cucumber, peeled, seeded & grated
2 tbsp. grated onion
1 tbsp. white horseradish (optional)
1 tbsp. fresh parsley (minced)
Dash of white pepper
1 tbsp. fresh dill (minced) or 2 tsp. dry dill

Combine all ingredients in a bowl, cover and refrigerate for at least 1 hour, longer is better. Serve over poached salmon or as a sauce for other fish dishes.