Perfect as a summer starter. Or make it more autumnal and serve with baby roasted beetroot.
200g (7 oz) hot-smoked salmon 1 tsp sugar ¼ tsp salt 1 Tbsp white vinegar 5 mini ‘Lebanese’ style cucumbers Crème fraiche Flaky sea salt Freshly ground black pepper 2 Tbsp snipped chives 2 Tbsp chopped dill
1 Remove skin from salmon and discard. Pat flesh with paper towels to absorb oil.
2 Dissolve sugar and salt in vinegar in a bowl large enough to hold the cucumbers once they are sliced. Slice 4 cucumbers thinly. Shave the last one into thin strips. Dunk the sliced cucumbers in the vinegar mix, twirl them around for a minute or two, then lift out and transfer to a serving plate.
3 Flake salmon and arrange on top of cucumber. Using two small spoons, dot the plate with small blobs of crème fraiche. Dunk the shaved cucumber in the pickle mixture and arrange on top of the salmon. Grind over pepper to taste, sprinkle with a pinch of flaky sea salt and scatter with chives and dill. Serve immediately.
If crème fraiche is not available use sour cream or plain unsweetened yoghurt. If mini cucumbers are not available, use telegraph (tender-skinned) cucumber.
This can be a great dish for entertaining because you can get everything prepared ahead, making it a 2-minute job to assemble on a platter. Peel cucumber, chop herbs and refrigerate. Make pickle liquid. Mop salmon. Done!