2 carrots 1 bay leaf chopped celery leaves 1 to 2 tsps salt
1 onion sliced 2 qts water 1 lemon cut up 2 or 3 lb chunk of salmon
sprig of fresh dill pinch of dried dill Several whole peppercorns
To make bouillon combine all ingredients except salmon. Cover and cook together about 20 minutes. Strain when cool enough to handle. Place salmon on trivet in large kettle. Pour in enough bouillon to about half cover fish. Cover kettle and simmer gently until fish is tender. Salmon is done when it is easily separated from the bone but not falling apart. Remove fish, cut into portions and chill.