INGREDIENTS

For Sauce

• ½ cup mayonnaise (yogurt can be substituted)
• ¼ cup natural ketchup
• 1 tablespoon fresh grated horseradish (or from a prepared jar)
• 1 tablespoon aged brandy (optional)
• 4 tablespoons freshly squeezed lemon juice
• 1 tablespoon Joon Rose Petal Honey
• Salt and pepper

For Poached Salmon

• 4 pieces of skinless salmon 1½  pounds
• ½ cup dry white wine
• ¾ cup water
• few sprigs of dill and some for garnish
• 2 shallots (or one medium onion cut in half)
• 1 carrot cut in pieces
• 1 stalk celery cut up in large pieces
• Salt and pepper
• Caviar or fish roe for garnish

INSTRUCTIONS

1. Mix all the ingredients for the sauce, season with salt and pepper. Chill the sauce. Leftover sauce is great for shrimp cocktails, sandwiches or for topping use on hamburgers.
2. In a large deep skillet combine the wine, cut vegetables, dill and the water.
3. Bring the poaching liquid to simmer, cover and cook for 7 minutes for flavors to combine, reduce heat.
4. Season the fish with salt and pepper and place inside the poaching liquid cover and gently cook till fish is opaque, about 5 minutes
5. Serve the fish with a side of sauce garnished with dill, caviar or fish roe.