- one med. cucumber
- 4 oz pack of smoked salmon
- 3 oz creme fraiche
- dill for garnish
Slice up your cuke to quarter inch slices, tear off about 2 inch squares of your lovely wild caught salmon, it looks great if you give it some nice folds. Dollop a blob of creme fraiche on there and sprinkle with salt and dill. Skewer those puppies with a toothpick and call it a day!