Cold Salmon Filets with Herb Sauce

Adapted from Faye Levy’s International Jewish Cookbook

Ingredients:

• 2 lb salmon filet (about 1 inch thick)
• 1 medium shallot, minced
• 1/2 cup dry white wine
• 2 sprigs fresh thyme
• 1 bay leaf
• salt and pepper

Cooking Instructions:

Preheat oven to 425.

1. Choose a baking dish close in size to the salmon filet.
2. Line the dish with a long piece of foil (so you can lift out the salmon filet intact later).
3. Sprinkle base of dish with chopped shallot.
4. Arrange salmon filet in dish.
5. Pour wine over the salmon.  The wine should come halfway up the sides of the fish. If the dish is too broad, add more wine.
6. Sprinkle spices on top.
7. Cover with foil and bake fish for 25 minutes, checking for doneness in the thickest part of the filet.
8. Chill. Can be stored overnight in a refrigerator.  Serve in appetizer portions with a spoonful of sauce.

Herb Sauce

• 20 spinach leaves, stems removed
• 1/3 cup watercress leaves
• 1/4 cup parley sprigs
• 1 cup mayonnaise
• salt and pepper

1. Puree the spinach, watercress and parsley in a food processor untill smooth, adding 2 – 3 tablespoons of mayonaise to help make a smoother puree. 
2. Add remaining mayonnaise and process untill smooth.
3. Taste, add salt and pepper if needed.

Prepare up to one day ahead and store covered in a refrigerator.