Steeped Salmon With Chive And Dill Sauce - cooking recipe

Ingredients

Fish
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
Sauce
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
Garnish
3 small pickling cucumbers, thin sliced and seasoned with salt and pepper

Preparation

Fish: Place fish in a large shallow pan with a tight fitting cover.
Add enough water to cover the fish by 1 1/2 inches, then remove the fish and set aside.
To the water, add lemon, onion, thyme, salt and pepper, cover and bring to a full boil.
Remove the pan from the heat, add the fillets and cover pan tightly.
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.
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.
Sauce: Whisk together, mayonnaise, sour cream, chives, dill, salt and Tabasco.
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.