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Make this sauce to serve with our Poached Salmon.

Martha Stewart Living, April 2007

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Yield:
Makes about 2 1/4 cups
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Ingredients

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Directions

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  • Toss together cucumber, vinegar, capers, and salt in a small bowl. Let stand 5 minutes. Stir in sour cream and cress; season with pepper. Serve immediately, or refrigerate, covered, up to 4 hours.

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