For pistachio mayonnaise:
2/3 cup shelled, salted pistachio nuts
1 cup mayonnaise
1 tablespoon fresh lemon juice
For the salmon:
2 1/2 lb. salmon filet
1 - 1 1/2 cups dry white wine
1 lemon, sliced
About 1/2 of an English cucumber, thinly sliced
About 6 red radishes, thinly sliced
Crackers or thin slices of baguette
Preheat oven to 350 degrees.
Make pistachio-lemon mayonnaise: In a coffee grinder or food processor, chop pistachios. Place mayonnaise in medium bowl, mix in pistachios and lemon, cover and refrigerate.
Drizzle a little olive oil in the bottom of a large roasting pan. Place salmon in pan, cover with wine and place lemon slices on top. Bake about 25 minutes, then allow to cool completely.
Cut salmon in half, width-wise, then assemble on onlong serving platter on a bed of lettuce.
Spread pistachio-lemon mayonnaise on top of fillet. Starting at the tail end, arrange a row of overlapping cucumber 'scales', then the radish slices until salmon is completely covered. Refrigerate no more than 3 hours, so the vegetables stay crispy. Serve with good crackers of thin slices of baguette. Serves 15 - 20.