Recipe - Salmon And Cucumber Sauce

4 68 Oz Salmon Fillets
2 qt Water
1 tablespoon Salt
1 cup Wine Vinegar
Cucumber Sauce
3 teaspoon Butter
One fourth teaspoon Sugar
One fourth teaspoon Vinegar
One fourth teaspoon Salt
1 cup 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 lengthwise 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 matchsticksize julienne. Next, in a
frying pan, heat 3 tablespoons of butter until bubbling. Add cucumbers and
toss over moderately high heat for 23 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 910 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, ovenbrowned
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