Place 1 1/2-2 lbs. fresh salmon fillets in 6 cups hot broth and simmer on low heat for about 30 minutes. Remove to serving platter, sprinkle with lemon juice and drench with melted butter.

For an elegant effect, surround the salmon, with boiled potatoes, finely chopped hard-boiled eggs, salted, peppered, and garnished with chopped dill, and radish roses. Serve fresh mushroom sauce in gravy boat.