Cucumber Boat Stuffed With Flaked Fish Salad

Peel cucumbers in strips 1/2-inch apart. Cut each in half lengthwise (one half per person). Cut out soft centers with a grapefruit knife. Chop and set aside. Cut a strip from bottom of cucumber half so that it will rest firmly on the plate.

In a 2-quart bowl, combine cold flaked fish, celery and all the chopped cucumber scooped from "boats."

Blend the sour cream with lemon juice, sugar and salt. Add to fish mixture, blend well, and chill.

Shred lettuce in long thin slivers to simulate "waves." Arrange on dinner or large salad plates. Place the cucumber boat on the lettuce. Heap the fish mixture to fill the cucumber shells.

Cut each slice of American cheese in half diagonally to form a "sail." Place in the center of mixture, narrow edge upright. Pin pimiento slice to the center of narrow side of cheese with a piece of toothpick.

Garnish each plate around edge with tomato slices and parsley sprigs.