I'm cooking Shabbat lunch for 6 next weekend and I'd like to include fish. Basically, I need a fish recipe I can make on Friday afternoon and serve on Saturday around 1. I'm thinking poached salmon with a yogurt/mustard/dill sauce. Has anyone had experience with this? What did you poach the salmon in? Did you serve it cold or room temp? Was it good or did it get fishy-tasting?