Les poissons roses à l’aneth

Wild salmon is as rare and expensive in France as anywhere, but it has always been a popular fish. Supplies nowadays will usually be farmed and are widely available in the supermarkets. In smoked form, it is not as un-French as might be thought, because the smoking of food is such a long tradition in the French countryside. The following is an attractive way of using salmon in both its guises as an entrée.