Dill gives the sauce a warm, sweet taste. In combination with the cucumber it becomes an excellent accompaniment to the salmon.
Preparation time: 10 min
Duration: 25 min
Oven temperature: 180° C / 355° F
900 g [1 lb] salmon, one piece from the tail
or a center piece from a large fish
1 small cucumber, peeled, seeded and diced
100 g [3,5 oz] yoghurt, natural
2 level teaspoons coarsely chopped fresh dill
or 1/2 teaspoon dillfrø
1 teaspoon skim milk or water
1/2 level tsp English mustard
freshly ground black pepper
cucumber into thin slices and
chopped fresh dill for garnish
 Place the salmon in a baking dish lined with foil. Pour in cold water to a depth of ca. 1.5 cm / 3/5 inch, fold the foil into a packet around the water and fish. Bake the salmon in hot oven for about 25 min., or til the salmon can be flaked easily.
 Meanwhile mix cucumber cubes, yogurt, dill, milk or water and mustard. Season with pepper. Cover the sauce and refrigerate.
 Unpack the salmon, carefully move it over on a serving platter and remove the skin. Cut horizontally into fish along the spine and lift up the fillet. Remove the bones and put the filet back on the platter.
 Garnish the salmon with cucumber slices and dill and serve it hot or cold with the sauce. Potatoes or whole grain bread and a crispy salad tastes delicious with this summer court.