Smoked Salmon On Cucumber With Creme Fraiche And Dill

1. 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. 2

   Top each with an equal tidbit of salmon. Hint: it folds into pretty shapes if cut with the grain of the fish.

3. 3

   Stir the creme fraiche until smooth and dab a mere teaspoonful over salmon.

4. 4

   Separate tiny branches of the baby dill and set upright in or atop cream fraiche. Use remaining branches to garnish plate.

5. 5

   Put the pepper in one palm and scatter by pinches from about a foot above the platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.