For many years, there was never a piece of salmon served in the Stein household without this sauce to accompany it. We put other things on our fish now, but when we made this recipe, I remembered why it was so right with a succulent, fresh filet. On the other hand, why bother with fish to put it on when you can just eat it all up with a spoon?
Use plain salt if you aren’t a seasoned salt person. Also use a high quality sour cream since it’s the base of the sauce, and a good mayo does wonders too.
It’s really good if you make it a little while ahead. Thirty minutes is a nice amount of time for the flavors to meld. Left over for the next day, however, the juice in the cucumber can separate out and make the whole thing a bit watery. You won’t often have much left over. If it does separate, just stir it well and serve immediately.
As I mentioned, you can just gobble this stuff up with a spoon.
Extra cucumber never hurt anything in this sauce.
Sometimes there was fresh dill available and that is mighty tasty in it too.
We broke the rules recreating it here, because we served it with some grilled shrimp and a fish other than salmon. Also heavenly.