|
|
|
|
Serves 6
6-8 ounce salmon steaks
1 gallon court bouillon
1 cup grated cucumber
1 cup sour cream
1 teaspoon minced scallion
1 1/2 teaspoon lemon juice
3/4 teaspoon
salt
1/4 teaspoon pepper
1/2 teaspoon dill weed
PREPARATION
Poach salmon steaks in court bouillon. Chill salmon. Remove
skin and bones.
PRESENTATION
Arrange salmon on plates or platter.
Combine remaining ingredients, except dill, to make the sauce. Spoon sauce
over salmon. Sprinkle with chopped dill.
