This sauce is a wonderful accompaniment to poached or smoked salmon. I also like to serve it with my salmon or fish cakes.
1 cucumber, peeled, seeded, and copped into small pieces (try the long, thin, gourmet variety, as they have fewer seeds)
salt for sprinkling
1/4 cup sour cream
1 tablespoon minced dill
1/2 teaspoon honey
juice of half a lime
pepper to taste
Put the chopped cucumber in a colander over a bowl, sprinkle with salt, and let drain for 15 to 20 minutes. In a small bowl, blend the sour cream, dill, honey, lime juice, and pepper. Pat the cucumber with a paper towel, and add it to the sour cream mixture. Blend well. Refrigerate until ready to serve (cucumber contains lots of water, so if you don't want to take a chance on your sauce getting watery, wait until you're ready to serve, before adding the cucumber).