Cold Poached Salmon

1 pound salmon filet, boneless & skinless
½ cup hot water
1 cucumber, peeled in ½” strips, then sliced paper thin
1 tablespoon Knox unflavored gelatin
½ to 1 gallon of water
1 tablespoon salt
1 lemon, cut in half

In a heavy sauté pan over medium-high heat, add the ½ gallon of water, salt and juice from the lemon. Bring to a light boil. Add salmon and cook for 4 to 5 minutes. Remove salmon, cover and chill.

Take the ½ cup of hot water, add the gelatin and cucumber slices and place on top of the chilled salmon. Serve with dill sauce.

Cucumber Dill Sauce

(Makes approximately 3 cups)

Ingredients:

3 large cucumbers, peeled and seeded

1 cup mayonnaise

1 cup sour cream

2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill weed)

½ teaspoon salt

½ teaspoon black pepper

Method:

Puree cucumbers in a food processor. Squeeze out juice. Mix together the sour cream and mayonnaise. Add the pureed cucumbers. Add remaining ingredients and mix well. Refrigerate at least 4 hours before serving.