Salmon with Wine Sauce and Vegetables

For the cucumber salad: Dice cucumber, mix with 2 pinches of salt, pour into a sieve and allow to drain for about 10 minutes.

For the salmon: Rinse salmon, pat dry and divide into equal serving pieces. Season with salt and pepper and sprinkle with lemon juice. Heat cream and white wine in a saucepan and poach salmon pieces on low heat covered for 6 minutes.

Remove salmon from the pan, cover and keep warm. Add creme fraiche to cooking liquid, boil down to a slightly creamy sauce and season with salt and pepper.

For the potatoes: Halve potatoes and fry around briefly in hot butter, season with salt and pepper

Rinse chives, shake dry and cut into rolls and stir half of them into the sauce.

Mix cucumber cubes with oil and lemon juice, season with salt and pepper and mix in remaining chives.