Poached Salmon Pinwheels
 
Ingredients
  • 8 salmon fillets, for rolling (see note above)
Homemade Stock:
  • 2 stalks celery
  • 1 large onion
  • 8 garlic cloves
  • 4 carrots
  • 1 leek (with green leaves)
  • 1 lemon, sliced
  • 8 whole peppercorns
  • 2 bay leaves
  • parsley stems
  • 2 sprigs fresh thyme
  • 1½ cups white wine
  • 8 cups water
Mustard Sauce:
  • 4 tablespoons Dijon mustard
  • 2 tablespoons minced shallots
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons white wine vinegar
  • ¼ cup olive oil
  • 1 cucumber, finely diced
Instructions
  1. Prepare the stock. In a large pot, combine all stock ingredients. Bring to a boil and cook for 45 minutes. Strain. Return stock to the pot and bring to a simmer.
  2. While stock is cooking, prepare the fish. Lay each fish fillet and add some fresh dill across the center. Roll it up and tie with twine on two sides. When the broth is ready, add 4 rolled fillets and cook for 6-8 minutes (depending on how large your fillet is). Remove fish from broth and lay on plate. Add next 4 fillets in another batch. Let cool, then remove twine.
  3. Prepare the sauce. Combine all ingredients together and serve with fish.
Recipe by Between Carpools at https://betweencarpools.com/update-your-shabbos-starter-with-this-poached-salmon-pinwheel/