Poached Salmon & Cucumber Salad

1 cucumber

Salt

2 T sugar

3½ oz (100 ml) water

8½ oz (250 ml) rice wine vinegar

4 6-oz (170-g) salmon fillets (around 6 oz/170 g)

1 pt (475 ml) heavy cream

2¾ oz (80 g) butter

1 Tbsp (3.5 g) fresh chives

Salt and pepper to taste

Peel the cucumber and slice into disks. Sprinkle the disks with salt and allow to marinate for 5 minutes. Squeeze out the liquid. Mix the sugar, water and vinegar, pour over the sliced cucumber, and place in the fridge for half an hour. Drain and reserve.

Bring a pan of salted water to a boil, then turn down the heat and add the salmon fillets. Allow to poach for about 8 minutes, until just tender.

Meanwhile, prepare the chive sauce. Bring the cream to a boil in a saucepan, then reduce the heat and allow to simmer until reduced by half. Whisk in the butter, then add the fresh chives and season to taste.