*  Exported from  MasterCook II  * 
  
                         Salmon And Cucumber Sauce 
  
 Recipe By     :  
 Serving Size  : 4    Preparation Time :0:00 
 Categories    : Fish And Seafood                 Sauces And Preserves 
  
   Amount  Measure       Ingredient -- Preparation Method 
 --------  ------------  -------------------------------- 
    4      6-8 Oz.       Salmon Fillets 
    2      Quarts        Water 
    1      Tablespoon    Salt 
    1      Cup           Wine Vinegar 
                         -----Cucumber Sauce----- 
    3      Teaspoons     Butter 
      1/4  Teaspoon      Sugar 
      1/4  Teaspoon      Vinegar 
      1/4  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 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”) 
  
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