Preparation:
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.
Adapted from a recipe from "Julia Child's Kitchen |
