Salmon & cucumber sauce

Yield: 4 Servings

Ingredients:

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

Instructions:

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")