Serves: 15
Total Calories: 235
To cook the salmon, place the fish in boiling water to cover. Salmon may be wrapped in muslin first. Add the vinegar and the salt. Cook the salmon until tender, which is about 25–35 minutes. Do not allow the water to boil too vigorously or the fish will break apart.
Pour the sauce over the fish. Decorate with hard-cooked eggs, cut in half. Garnish with parsley.
Author’s note: Instead of using boiling water to boil the salmon, I would suggest using a fish stock in which to poach.
This Boiled Salmon with Egg Sauce recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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