Ingredients

• 4 (5 ounce) thin salmon fillets, skin removed
• water
• 1 lemon, sliced
• 1 small onion, sliced
• 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh dill weed
• salt
• Tabasco sauce
• 1/4 lemon, juice of
• 3 small pickling cucumbers, thin sliced and seasoned with salt and pepper

Instructions

1. Fish: Place fish in a large shallow pan with a tight fitting cover.

2. Add enough water to cover the fish by 1 1/2 inches, then remove the fish and set aside.

3. To the water, add lemon, onion, thyme, salt and pepper, cover and bring to a full boil.

4. Remove the pan from the heat, add the fillets and cover pan tightly.

5. Let fish steep 3 to 10 minutes depending on the thickness of the fillets, then remove the salmon to a serving platter using a slotted spatula.

6. Note: for thicker fillets you will need to add the salmon to the liquid and simmer until partially cooked before removing from the heat and covering.

7. Sauce: Whisk together, mayonnaise, sour cream, chives, dill, salt and Tabasco.

8. To assemble: Place cucumber slices around the edge of the serving platter over lapping as you go. Spoon sauce across the center of each fillet and top with a few drops of fresh lemon juice.