In a large pot combine all the ingredients and bring to a boil over high heat.

Reduce heat and simmer for 30 minutes. Strain. Keeps tightly covered in refrigerator, for up to a week.

In large shallow pot, heat court bouillon until just below boiling point. Using a slotted spoon or spatula, gently place salmon into bouillon.

Add water if needed to completely cover the fish. Poach fish for 3-5 minutes or until opaque on the outside and still coral-colored in the center.

Using a spoon, skim froth from the surface of the melted butter and discard. Allow butter to cool slightly.

On top of a double boiler or heatproof bowl, whisk water and egg yolks together with salt and pepper for 30 seconds or until pale yellow and frothy.

Over barely simmering water, whisk mixture for 3 minutes or until it draws a ribbon for 5 seconds.

Remove pan from heat; whisk in warm butter, 1 tablespoon at a time, until sauce begins to thicken. Still whisking, pour remaining butter into sauce in a slow steady stream. Stir in lemon juice and dill. Allow the sauce to cool slightly.

Gently fold in whipped cream. Adjust the seasoning to taste. Keep warm by setting over a pot of warm water.A

Place poached salmon on warmed plates.

Spoon sauce down center of each piece of fish so that the border of the flesh remains visible. Top each fish with 5 slices of cucumber and top the cucumber with more sauce.