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1
Place salmon, skin-side down in a glass baking dish.
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2
Rub with sherry.
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3
In a mortar grind together salt, sugar and pepper lightly with a pestle.
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4
Coat flesh side of salmon with salt mixture.
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5
Strew tarragon over salmon, distributing it evenly.
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6
Top with another glass dish and weight it with cans.
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7
Refrigerate for 48 hours, basting a few times with accumulated liquid.
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8
Cook asparagus in boiling, salted water until just tender, 2 to 3 minutes.
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9
Refresh under cold water, then pat dry.
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10
Set aside at room temperature.
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11
Prepare sauce: In a small saucepan bring sherry to a boil and reduce it by one-third.
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12
Let cool slightly, then pour into workbowl of a food processor with mayonnaise and mustard.
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13
Process for 5 seconds.
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14
Combine walnut and vegetable oils and, with the motor running, slowly begin to add to sherry mixture drop by drop.
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15
After 1 tablespoon of oil has been absorbed, you can begin to pour it slowly in a thin stream.
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16
Process to a medium consistency.
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17
Season to taste with salt and pepper and set aside at room temperature.
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18
Remove tarragon from salmon and wash off brine under cold water.
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19
With a very sharp knife, cut salmon into broad, thin slices.
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20
Divide among dinner plates.
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21
Pour a little sauce alongside.
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22
Top decoratively with asparagus.
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23
Grind black
