Cut the fish into large cubes. Remove the skin from the cucumber, cut in half lengthwise and scrape out the seeds with a spoon. Cut the cucumber halves into five mm thick slices. Finely chop the mint leaves.
Mix the sour half cream with the sauce cream in a frying pan. Season with the curry powder, salt and pepper and let it bubble up. Add the salmon cubes, the cucumber slices and the mint. Meanwhile, simmer everything for eight to ten minutes with the lid closed. Season if necessary and serve immediately.
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