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A classic for cold buffets, traditionally served with hollandaise sauce.
2–3
kg salmon scaled, gutted through the gills and trimmed
3–4 quarts court bouillon
For decoration
1 piece cucumber, thinly sliced
24 piece unpeeled, cooked shrimp, deveined
1 handful of sprigs
1¼ cup aspic jelly (optional)
To serve
1¼ cup mayonnaise
1 piece lemon(grated zest of 1 lemon, and a squeeze of juice)
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