Chinook Salmon Platter

Recipe Cuisine: American
Recipe Category: fish
Recipe Serves: 8

Recipes Ingredients:

Marinated Asparagus
Fish Aspic
Gravlax
Poached Salmon
Salmon Sausage
Salmon Belly
Salmon Chaud-Froid Sauce
Cucumber Salad
Salt Wafer Tail
Salt Wafer Fish Head
Sauce Vinaigrette
Cocktail Sauce

OTHER COMPONENTS
2 lb. Potato-Leek Salad

Recipe Instructions:

TO SERVE Two hours prior to service, coat platter with thin layer of Fish aspic; let set. Place Fish head cracker in upper right-hand quarter of platter. Lay 16 slices gravlax along top edge of cracker, circling toward center of platter. Fill cracker three-fourths full with cucumber salad, shingling cucumber slices. Place 8 poached Salmon slices against cucumbers, again circling toward center. Finish with additional cucumber slices, shingling to fill space at top edge of cracker. Place potato-leek Salad on upper portion of lower left quarter of platter, arranging in crescent shape; leave 3 inches of space between Potato Salad and front portion of fish. Place Fish tail cracker at left end of potato-leek salad, using first slice to cover space between Salad and tail cracker. Shingle 24 slices smoked Salmon belly over remaining Salad area; properly arranged, slices should create the effect of Fish scales. Fan marinated Asparagus spears between Fish halves, curving to create appearance of waves. NOTES Season: Year round Food cost: Moderate