INGREDIENTS

INSTRUCTIONS

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

A Message from our Provider:

“The Bible: More up-to-date than tomorrow’s newspaper”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 149
Calories From Fat: 125
Total Fat: 14.2g
Cholesterol: 37.5mg
Sodium: 1954.9mg
Potassium: 110.5mg
Carbohydrates: 2.1g
Fiber: 0g
Sugar: 2.3g
Protein: 1.2g