1 medium carrot
2 stalks celery
2 Tbsp. butter
2 sprigs parsley
4 or 5 peppercorns
1/2 bay leaf
1 Tbsp. salt
2 qt. water
Cut up vegetables and saute in butter for 3 minutes. Combine rest
of ingredients, except salmon, and boil about 10 minutes. Add
salmon and simmer for 8 to 10 minutes, depending on thickness. Try
it for flakiness. Let fish cool in broth. Serve chilled.
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