2 1/2 cups water
1 1/2 cups white wine
1 small onion, coarsely chopped
1 stalk celery with leaves, coarsely chopped
2 medium carrots, coarsely chopped
2 teaspoons salt
1 bay leaf
4 sprigs parsley
4 sprigs fresh thyme
1/2 teaspoon white peppercorns
4 6 ounce salmon fillets
Combine all of the ingredients except the salmon fillets in a pan large enough to hold the fillets in a single layer. Cover and simmer (do not boil) for 30 minutes.
With a slotted spoon or a spider, remove the vegetables and herbs. Keeping the court bouillon at a bare simmer, add the fillets. Poach the salmon for 8 to 10 minutes. They should be opaque and the fish flakes easily when tested with a fork.
Remove from the liquid and cool with film on top to prevent drying out. Wrap well with foil and refrigerate. This may be done several days ahead if desired.
1 medium cucumber
1/ 2 cup sour cream (light is fine)
1 tablespoon white vinegar
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dill, dried
1/4 teaspoon white pepper
Peel the cucumber. Seed it by scraping out the seeds with a spoon, preferably a serrated spoon that is used for grapefruit. Shred the cucumber on a box grater with the largest shredder.
Place half the cucumbers in two paper towels or a tea towel and squeeze out all the water.
Repeat with the second half. Combine all the ingredients. Adjust any of the seasonings if desired.