Cucumber Boat stuffed with Flaked Fish Salad

Ingredients
Combine: Blend:
 * 4 medium CUCUMBERS in strips 1/2-inch apart
 * 2 cups COLD FLAKED FISH as halibut, bass, etc. (or use canned tuna or salmon)
 * 1/2 cup CELERY in 1/2-inch pieces and
 * all the CHOPPED CUCUMBER scooped from "boats."
 * 1/2 cup SOUR CREAM with
 * 4 Tbs. LEMON JUICE
 * 2 Tbs. SUGAR
 * 1/2 tsp. SALT.

Directions
Blend:
 * 1) Peel 4 medium CUCUMBERS in strips 1/2-inch apart.
 * 2) Cut each in half lengthwise to give eight halves (or one half per person).
 * 3) Cut out soft centers with a grapefruit knife. Chop and set aside.
 * 4) Cut a strip from bottom of cucumber half so that it will rest firmly on the plate.
 * 5) In a 2-quart bowl:
 * 6) Combine: 2 cups COLD FLAKED FISH as halibut, bass, etc. (or use canned tuna or salmon)
 * 7) 1/2 cup CELERY in 1/2-inch pieces and
 * 8) all the CHOPPED CUCUMBER scooped from "boats."
 * 1) 1/2 cup SOUR CREAM with
 * 2) 4 Tbs. LEMON JUICE
 * 3) 2 Tbs. SUGAR
 * 4) 1/2 tsp. SALT.
 * 5) Add to fish mixture, blend well, and chill.
 * 6) Shred 1 head LETTUCE in long thin slivers to simulate waves."
 * 7) Arrange on dinner or large salad plates.
 * 8) Place the cucumber boat on the lettuce.
 * 9) Heap the fish mixture to fill the cucumber shells.
 * 10) Cut 1 slice AMERICAN CHEESE in half diagonally to form a "sail."
 * 11) Place in the center of mixture, narrow edge upright.
 * 12) Cut a tiny banner of 1 PIMIENTO piece 1/2 inch x 1 1/2 inches and pin it to the center of narrow side of cheese with a piece of toothpick.
 * 13) Garnish around edge with 2 or 3 TOMATO SLICES and PARSLEY SPRIGS.