INGREDIENTS

INSTRUCTIONS

~----------For decoration:--------- ~----------For the dill
sauce:------ POACH THE SALMON: To time the poaching, measure the fish
and allow 10 minutes for each inch of thickness; begin timing when  the
liquid starts to simmer. To check for doneness, insert a metal  skewer
into the thick flesh behind the gill. It should slide in  easily. A
six-pound salmon needs either a fish poacher or a roasting  pan fitted
with a rack at the bottom for easy fish lifting. I use a  roaster. It
usually means the fish has been curved to fit in, and the  benefit of
this is that it retains this jaunty pose once cooked so it  fits more
easily onto a platter. Chill it carefully, then unwrap it,  and gently
pull off the skin. If the fat underneath the skin is gray,  scrape it
away with a knife to reveal the orange flesh. Cut down the  center of
the fish to the backbone, and then ease one half of the  fillet from
the bones. Gently pull off the flesh, then remove the  backbone and
replace the fish. This way it is easier to serve at a  buffet. Peel and
halve the cucumbers. Scrape out the seeds, and then  thinly slice them.
Arrange cucumber on top of the salmon in a pattern  resembling fish
scales. Slice a lemon, and arrange around the fish.  Chill well. For
the sauce, combine the sour cream with the  mayonnaise, and whisk until
smooth. Add the onion, lemon juice, dill,  salt and pepper. Serves 10
to 12, or more if there are other entrees.  Note: The fish can be
cooked up to a day in advance and refrigerated,  tightly covered. The
sauce can be made up to two days in advance and  refrigerated.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 188
Calories From Fat: 150
Total Fat: 17g
Cholesterol: 30mg
Sodium: 206.8mg
Potassium: 128.2mg
Carbohydrates: 9g
Fiber: <1g
Sugar: 3.4g
Protein: 1.5g