Categories: Fish/sea 
      Yield: 10 servings 
  
      1    Whole salmon (about 6 lb)           1 c  Mayonnaise 
      2 qt Court bouillon                    1/3 c  Grated onion 
      2 c  Cumbers                           1/4 c  Lemon juice 
      2    Lemons                            1/4 c  Chopped fresh dill 
      1 pt Sour cream                               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.