Potted Salmon With Pickled Cucumbers

• 1 1/4 pound salmon fillet, boneless and skinless
• Salt and pepper
• 1 quart vegetable stock
• zest and juice of 1 lemon
• 1/2 tablespoon chives, chopped
• 1/2 tablespoon Chervil, chopped
• 3 tablespoons horseradish sauce*
• 1 cup unsalted butter, melted and slightly cooled
• 4 cucumbers
• 1 2/3 cups white wine vinegar
• 1 1/4 cups superfine sugar
• 2 tablespoons sea salt
• 1 clove garlic, peeled and crushed
• 1 red chile, split
• 1 bay leaf

1. Peel the cucumbers and cut in half lengthwise.
2. To remove the seeds, take a teaspoon and make a trench down the center, carefully scooping out the seeds.
3. Cut the cucumber halves into 1-inch lengths, then slice each one into four sticks.
4. Place in a bowl or pan and set aside.
5. Boil the vinegar, sugar, salt, garlic, and chile in a heavy-bottomed saucepan for 2 minutes, then add the thyme and bay leaf.
6. Remove from the heat and pour the mixture over the cucumber.
7. Cover with a lid or foil and set aside to cool.
8. When they are completely cold, pour the cucumber and pickling juices into a sterilized preserving jar and seal tightly.
9. Label with the date.
10. The pickled cucumbers will keep for up to 3 months in the refrigerator.

salmon fillet, salt, vegetable stock, lemon, chives, chervil, horseradish sauce, unsalted butter, cucumbers, white wine vinegar, sugar, salt, clove garlic, red chile, bay leaf

Taken from www.foodrepublic.com/recipes/potted-salmon-with-pickled-cucumbers/ (may not work)