• Wash the salmon and wrap it in cheesecloth. Place the salmon in the fish poacher or in a large kettle. Add 2 quarts of water, vinegar, onion, salt, parsley, bay leaf, and peppers. don't drown the fish, it should just be covered with water.
• Slowly bring the water to a boil. Then reduce the heat, and let it simmer, covered for about 30 to 40 minutes. Remove the pot with the salmon from the heat, and let it stand slightly covered for about 10 minutes. While this is resting, make the egg sauce.
• Now carefully lift the salmon out of the cooking liquid. Remove the cheesecloth, and place the salmon on a heated serving platter. Be really careful, and lift off the top skin, and gently scrape off the soft brown flesh, to expose the pink meat underneath.
• Spoon some of the egg sauce over the salmon. If you wish to, you can garnish with lemon wedges and/or parsley sprigs. Serve this dish immediately, with the remaining sauce.

Egg Sauce Instructions

• In a medium saucepan, in hot butter or margarine, saute' onion until it is tender but do not allow the onion to brown. This will take about 5 minutes. Remove this from the heat. Then stir in the flour and salt and make sure it is well blended.
• Gradually stir in the milk, and bring to a boil, stirring constantly. Reduce the heat, and simmer for about 1 minute. Now stir in the eggs, Tabasco, and dill. Keep the sauce warm. This should end up making about 3 cups.