Smoked Salmon

• 4 slices bacon, chopped
• 12 lb smoked salmon
• 12 lb smoked oysters
• 6 egg yolks
• 2 12 teaspoons water
• 1 cup vegetable oil
• 2 12 tablespoons lemon juice
• 1 bunch watercress

1. Fry the chopped bacon bits until crisp.
2. Drain and set aside.
3. Slice the salmon thinly and roll into tight fingers.
4. Arrange the salmon and oysters attractively on a bronze serving platter (or platter of your choice).
5. In a blender or food processor, beat the egg yolks and water.
6. With the machine running on low speed, gradually add the vegetable oil and lemon juice, beating until smooth and creamy.
7. Blanch the watercress in boiling water for a few seconds, then, drop into blender with creamed mixture.
8. Puree until very, very smooth.
9. Pour the watercress cream into a bowl.
10. To eat, dip a salmon roll or oyster first into the watercress cream, then into the bacon bits.

bacon, salmon, oysters, egg yolks, water, vegetable oil, lemon juice, watercress

Taken from www.food.com/recipe/smoked-salmon-219512 (may not work)