In a poaching pan, make enough liquor to cover your salmon steaks. For 4 to 6 medium steaks you will need:

6-8 c. water, lightly salted
2 bay leaves
Freshly ground black pepper
2 tbsp. mixed pickling spices
1 lemon, sliced
1/4 c. chopped parsley

Boil poaching liquor vigorously for 15 minutes to combine the flavors. Reduce heat and lower salmon steaks gently into poaching liquor and simmer for about 10 minutes or until fish flakes when tested with a fork. Allow approximately 8 minutes per pound if you use a whole salmon. Drain salmon and serve on heated platter, cover with egg sauce and sprinkle with paprika and chopped parsley.

EGG SAUCE:

1/3 stick butter, melted
3 tbsp. flour
1 c. milk or cream
Salt & freshly ground black pepper
1 c. fish stock or bottles of clam juice
1 tbsp. prepared mustard
1 tsp. powdered mustard
4 hard boiled eggs, chopped

In a saucepan, melt butter until bubbling. Add flour and whisk to mix. Cook, whisking for one or two minutes. Add fish stock slowly, whisking constantly and then add the cream. Add the two mustards and continue whisking and heating slowly until it thickens. Add 4 hard boiled chopped eggs, salt and pepper. Serves 4 to 6.