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Smoked Salmon Tartare On Pickling Cucumber Slices Recipe

by Global Cookbook

Ingredients

1/2 lb high-quality smoked salmon 1/4 c. very finely-diced shallots 2 Tbsp. lemon juice 2 tsp snipped fresh dill 2 tsp extra virgin olive oil

Freshly-grnd black pepper to taste 2 Tbsp. creme fraiche     (or possibly light lowfat sour cream) 2 x pickling cucumbers     Feathery dill fronds for garnish

Directions

1. Trim salmon of dark parts and dice very fine. Place the salmon, shallots, lemon juice, dill, extra virgin olive oil and pepper to taste in a small bowl. Use a fork to mix well without compressing the mix. (This can be made a day ahead and refrigerated, covered airtight.)
2. Cut the cucumbers into 24 (1/4-inch-thick) slices. Spread a thin layer of creme fraiche on each slice. Put 1 Tbsp. of the salmon mix on each; shape neatly with your fingers. Garnish each with a tiny dill frond. (This can be served immediately or possibly held for several hrs, refrigerated.) Serve chilled.
3. This recipe yields 8 servings.

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