Instructions: Preheat oven to 375 degrees. Lightly oil the bottoms and sides of a roasting pan; set aside. Rinse fish inside and out, and pat dry. Trim tail into a neat V-shape. Cut 2 or 3 diagonal slashes in each side of fish. Tuck herbs and lemon slices into each slash as well as the inside of the salmon. Place in prepared roasting pan. Drizzle with olive oil, and season with salt and pepper. Roast, basting frequently with olive oil, until skin is brown and crisp and flesh is opaque and flaky, about 40 minutes.

For Old Ediths Hot Mayonnaise Sauce: Combine all ingredients in a medium heat-proof bowl, and set it over a pot of simmering water. Cook, stirring constantly, until the sauce thickens slightly, 5 to 7 minutes. A finger drawn across the back of the spoon should leave a trail. Do not overcook the sauce, or it will curdle. Taste, and adjust the seasoning. It can be kept warm over a pan of hot water, but should be used as soon as possible. (Makes 1 1/2 cups)

For the Sauteed Cucumbers: With a vegetable peeler, peel lengthwise strips from cucumbers, removing about half of the skin. Cut them in half lengthwise, and scoop out seeds with a teaspoon. Cut each half lengthwise in 3 to 4 wedges, then crosswise into 2-inch lengths. Bring a pan of water to a boil, add salt and cucumbers, and simmer until almost tender, 3 to 5 minutes. Melt butter in a medium skillet over medium heat. Add cucumbers, mint or dill, and some pepper. Cook until cucumbers are very hot, about 1 minute.

Arrange a bed of lettuce on a large platter. Transfer the whole fish to the platter, and garnish with additional herbs and lemon slices. Serve with Old Ediths hot mayonnaise sauce and sauteed cucumbers on the side.

This recipe yields 6 to 8 servings.

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