Salmon & Cucumber Sauce

Directions

Cut cucumbers into thin julienne strip after peeling.

First cut the cucumber in half length-wise and scoop out the seeds with a teaspoon.

Cut the halves into quarters and quarters into crosswise strips about two inches long.

Cut these pieces into matchstick-size julienne.

Next, in a frying pan, heat 3 tablespoons of butter until bubbling.

Add cucumbers and toss over moderately high heat for 2 to 3 minutes.

Season to taste.

Remove from pan, stack strips and cut crosswise into fine dice.

Toss with ¼ teaspoon each of vinegar, salt and sugar.

Fold in 1 cup sour cream and a sprinkle of minced dill or watercress.

Place the salmon fillets over 2 quarts simmering water mixed with 1 tablespoon salt and ⅓ cup of wine vinegar.

Steam for 9 to 10 minutes.

Remove salmon, cover and let cool for 20 minutes then chill.

Discard poaching broth.

Arrange fillets on a platter with watercress or crisp salad greens.

Spoon the cucumber sauce over them and serve with baked tomatoes, oven-browned potatoes and a light rye bread.