| 1 | Eog cothi o"r ffwrn wash the salmon in salted water, dry, trim and cut into steaks. |
| 2 | Line a roasting tin with baking foil and coat the foil with butter. |
| 3 | Place the fish steaks on the foil. |
| 4 | Season with salt and pepper and top each with a knob of butter. |
| 5 | Cover with foil and bake in a fairly hot oven (400°F. |
| 6 | Or mark 6) for 20-25 minutes. |
| 7 | Peel and slice the cucumber and saute gently in butter in a saucepan. |
| 8 | The sauce : whisk the egg yolks, vinegar and seasoning in a basin over hot water until the sauce thickens. |
| 9 | Add 2 oz. butter, a small piece at a time. |
| 10 | If the sauce becomes too thick add a little hot water. |
| 11 | When the fish is cooked, place it on a large plate, and surround with the cucumber slices. |
| 12 | Serve with the egg sauce. |
