6 sm. salmon steaks
2 tbsp. butter
1 sm. onion, sliced
1 sm. carrot, sliced
3 c. water
1/4 c. lemon juice
1 tsp. salt
3 pepper corns
1/2 tsp. leaf thyme
1 bay leaf
3 parsley sprigs

SAUCE:

1 egg
4 tsp. lemon juice
1 tsp. salt
1 tsp. grated onion
Dash pepper
1 tbsp. finely snipped dill
Dash sugar
1 1/2 c. sour cream

In large shallow skillet, melt butter. Add onion and carrot. Cook over low heat until onion yellows. Add water, lemon juice, salt, pepper corns, etc.; cover and simmer for 5 minutes. Carefully add salmon. Cover and simmer gently 15 minutes or until fork tender. Allow to cool in liquid if serving cold. Drain. Chill and serve cold (or hot) with sauce.

Sauce: Beat egg until fluffy; stir in other ingredients, blend in sour cream.