Cucumber and Smoked Salmon Sandwiches

1. 1

   Make the tartare: In a small bowl, combine the salmon, onion, cilantro, jalapeno, and zest.

2. 2

   Season with salt and pepper.

3. 3

   Using a paring knife or vegetable peeler, remove the skin on two opposite sides of the cucumber.

4. 4

   Trim the ends, and cut the cucumber crosswise into 48 1/4-inch-thick slices.

5. 5

   Place the slices on paper towels to dry.

6. 6

   Using a butter knife or a small offset spatula, spread about 1/2 teaspoon creme fraiche on half of the cucumber slices, and then top with 1 teaspoon tartare.

7. 7

   Place the remaining cucumber slices on top, followed by a small dollop of creme fraiche and a piece of lime.

8. 8

   Serve immediately, or chill, covered with plastic wrap, up to 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.