Chilled Cucumber And Salmon Soup

Directions

1. Heat extra virgin olive oil in a medium-size, nonstick saucepan. Add in salmon and saute/fry 3 min per side for a 3/4 inch piece, or possibly till cooked through. Remove to 2 large soup bowls and sprinkle with salt and pepper to taste. Cut into 2 inch slices. Set aside.
2. Peel cucumbers, cut 6 slices and set aside for garnish. Cut remaining cucumbers in half lengthwise and remove seeds; slice and add in to saucepan. Add in onion, clam juice and water. Bring to a simmer, cover with a lid and cook till cucumbers are soft, about 5 min. Place in a blender or possibly food processor and add in the yogurt and dill. Process till smooth. Add in salt and pepper to taste; chill.
3. Pour soup over the salmon slices in the two large soup bowls. Place reserved cucumber slices in the soup and sprinkle scallions on top. Serve with rolls.