several small pickling cucumbers or 1 seedless cucumber
fresh parsley or dill sprigs
Set the oven to 400F
Rinse the salmon and lay out in a baking pan long enough to accommodate it. Add cold water to the pan, to almost but not quite cover the fish. Add one sliced lemon to the water, and cover the pan with foil. Cook for 30 minutes, or until the fish is just cooked through.
Drain the fish and chill.
After the fish has chilled, slice the cucumbers into paper thin slices. The slices have to be thin enough to be flexible, so they will conform to the shape of the fish. Use the thinnest setting on the mandolin. I recommend slicing just a few pieces to start with, and check to see if you've got the right thickness. No need to peel the cucumbers.
To layer the 'scales', begin at the tail end and working upwards. Lay them in an alternating, overlapping pattern, just like fish scales!
Serve the fish cold, with wedges of lemon.
If you make this ahead of time, brush it with a mixture of lemon juice and water and cover loosely with damp paper towels. Then cover with plastic. I don't recommend making this too far in advance.
https://theviewfromgreatisland.com/poached-salmon-cucumber-scales/ May 7, 2014