Salmon & cucumber sauce

Yield: 4 Servings

Measure Ingredient
4 6-8 oz. salmon fillets
2 quarts Water
1 tablespoon Salt
1 cup Wine vinegar ---cucumber sauce-----
3 teaspoons Butter
¼ teaspoon Sugar
¼ teaspoon Vinegar
¼ teaspoon Salt
1 cup Sour cream

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 2-3 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 9-10 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.

Serves 4.

(Adapted from a recipe from "Julia Child's Kitchen")

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