1    Whole salmon (about 6 lb)
2 qt Court bouillon
2 c  Cumbers
2    Lemons
1 pt Sour cream
1 c  Mayonnaise
1/3 c  Grated onion
1/4 c  Lemon juice
1/4 c  Chopped fresh dill
Salt and pepper to taste

~For decoration: – ~For the dill sauce:-
POACH THE SALMON: To time the poaching, measure the fish and allow 10
minutes for each inch of thickness; begin timing when the liquid starts to
simmer. To check for doneness, insert a metal skewer into the thick flesh
behind the gill. It should slide in easily. A six-pound salmon needs either
a fish poacher or a roasting pan fitted with a rack at the bottom for easy
fish lifting. I use a roaster. It usually means the fish has been curved to
fit in, and the benefit of this is that it retains this jaunty pose once
cooked so it fits more easily onto a platter. Chill it carefully, then
unwrap it, and gently pull off the skin. If the fat underneath the skin is
gray, scrape it away with a knife to reveal the orange flesh. Cut down the
center of the fish to the backbone, and then ease one half of the fillet
from the bones. Gently pull off the flesh, then remove the backbone and
replace the fish. This way it is easier to serve at a buffet. Peel and
halve the cucumbers. Scrape out the seeds, and then thinly slice them.
Arrange cucumber on top of the salmon in a pattern resembling fish scales.
Slice a lemon, and arrange around the fish. Chill well. For the sauce,
combine the sour cream with the mayonnaise, and whisk until smooth. Add the
onion, lemon juice, dill, salt and pepper. Serves 10 to 12, or more if
there are other entrees. Note: The fish can be cooked up to a day in
advance and refrigerated, tightly covered. The sauce can be made up to two
days in advance and refrigerated.