Smoked Salmon on Cucumber With Creme Fraiche and Dill

Total Time
Prep 10 mins
Cook 0 mins

Quick, fresh and elegant. An ideal starter.


  1. Using a mandoline (or better knife skills than I have), slice the cucumber into sturdy, even slices and arrange on a service plate.
  2. Top each with an equal tidbit of salmon. Hint: it folds into pretty shapes if cut with the grain of the fish.
  3. Stir the creme fraiche until smooth and dab a mere teaspoonful over salmon.
  4. Separate tiny branches of the baby dill and set upright in or atop cream fraiche. Use remaining branches to garnish plate.
  5. Put the pepper in one palm and scatter by pinches from about a foot above the platter.