Peel, seed and dice cucumbers and toss in a mixing bowl with the salt. Allow to sit for 20 minutes. Meanwhile, ﬁnely chop the scallions and dice the garlic. Also chop the dill and julienne the salmon.
After 20 minutes, dump the cucumbers into a towel, not terrycloth, and squeeze as much liquid as possible. Rinse thoroughly and drain. Set aside. Start the water for the pasta, the rest goes fairly quickly.
Melt the butter in a skillet and saute the scallion and garlic. When barely softened, add wine and reduce to one third its volume. Add the dill and light cream and reduce until thickened.
Put the pasta into boiling water and stir to separate.
Add the reserved cucumber and the smoked salmon to the reduced wine, scallions and garlic and heat through. Season with salt and pepper to taste. Toss with hot pasta. Garnish with dill sprigs.
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