Title: Salmon and Cucumber Sauce
Categories: Fish and se, Sauces and
Yield: 4 Servings

4 6-8 Oz Salmon Fillets
2 qt Water
1 tb Salt
1 c Wine Vinegar
Cucumber Sauce-----
3 ts Butter
1/4 ts Sugar
1/4 ts Vinegar
1/4 ts Salt
1 c Sour Cream

From: beck4@nyc.pipeline.com (Eileen & Bob Holze)

Date: Wed, 22 May 1996 13:27:22 GMT

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 1/4
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 1/3 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")

Posted to Master Cook Recipes List, Digest #94