Smoked Salmon

Ingredients:
- 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

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