A wine-poached pistachio salmon filet with cucumber and radish scales.
For pistachio mayonnaise:
2/3 cup shelled, salted pistachios, finely chopped
1 cup mayonnaise
1 tablespoon fresh lemon juice
For the salmon:
1 1/2 pound salmon filet
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
Leaf lettuce
Crackers or thin slices of baguette
Preheat oven to 350 degrees F.
Make pistachio-lemon mayonnaise: 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 panm, cover with wine and place lemon slices on top. Bake about 25 minutes. Allow to cool completely.
Cut salmon in half width-wise, then assemble on a long serving platter on a bed of lettuce.
Spread pistachio-lemon mayonnaise on top of filet. Starting at the tail end, arrange a row of overlapping cucumber 'scales', then radish slices until salmon is completely covered. Refrigerate no more than a few hours, so the vegetables stay crispy. Serve with good crackers or thin slices of baguette.