Poach the quails╒ eggs in water brought to a boil with 1/4 cup vinegar. Break the eggs one by one into a bowl and cook 2 or 3 at a time. Cook for 3 to 4 minutes . Drain the eggs, and keep them in warm water. Repeat until all the eggs are cooked. Using a vegetable peeler, cut ribbons of cucumber, avoiding the seeds. Plunge these cucumber ribbons into boiling salted water for 1 minute. Drain and keep warm. Reduce the crÅme fraöche to half, add the lemon juice, salt and pepper. Drape the salmon slices in the center of each plate forming a nest for 2 poached quails╒ eggs each. Surround each slice of salmon with ribbons of cucumber. Decorate with the salmon roe. Serve with the hot cream sauce in a sauceboat.
