Joan Crawford's Poached Salmon with Mayonnaise-Mustard Sauce

I've been rather enjoying searching for recipes from Hollywood Golden Age actors and actresses. I feel it really gives you a bit of insight as to who they were as a person. For example, Marilyn Monroe was clearly no dummy if you see her recipes -- they're well over a page long with such intricate details I often have put down the knife and said "Oh, forget this!"

Joan Crawford, whether you believe she was "Mommy Dearest" or not (I don't), was clearly an insane chef with some OCD tendencies. I'm thankful, because her recipes are the most easily reproduced without guesswork. I've been trying to pick out recipes that I would actually try, and since I've eaten salmon the last two nights, I thought I'd share this recipe.  

Joan Crawford's Poached Salmon with Mayonnaise-Mustard Sauce

Ingredients:

For the Salmon:

3 pounds fresh salmon

3 lemons

6 cups water

10 peeled pearl onions

1/2 stalk celery, including leaves, chopped

2 sprigs fresh parsley

3 small bay leaves

12 crushed peppercorns

1 teaspoon salt

Cheesecloth

Sauce:

2 cups mayonnaise

4 teaspoons prepared mustard

1/4 cup fresh lemon juice

Garnish:

1 lemon, cut in wedges

Fresh cut parsley

Field lettuce leaves or watercress

Quartered hard-cooked eggs

Directions:

1. To prepare the salmon, place lemon slices around salmon and in cavity. Wrap fish in double layer of cheesecloth, secured with string. Set aside.
2. Place water, onions, celery, parsley, bay leaves, peppercorns and salt in a large pot and bring to a simmer for 30 minutes. Place fish in water and simmer slowly for 40 minutes covered, using a rack or heat safe small bowl so fish is not entirely under water. Remove fish to cool slightly. 
3. Prepare the sauce by combining all ingredients. Arrange salmon on a chilled platter on a bed of lettuce or watercress, surrounded by remaining garnishes if desired. Serve with sauce. Makes 8 servings.