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Categories:Viewed: 35 - Published at: 3 years ago
Ingredients
- 1/4 pound smoked salmon, finely chopped
- 2 tablespoons finely chopped red onion
- 2 teaspoons finely chopped fresh cilantro
- 1 jalapeno pepper, seeded and finely chopped
- Finely grated zest of 1 lime
- Coarse salt and freshly ground pepper
- 1 English cucumber
- 1/4 cup creme fraiche, well chilled
- 1 lime, peeled and segmented, each segment cut into 4 pieces
Method
- Make the tartare: In a small bowl, combine the salmon, onion, cilantro, jalapeno, and zest.
- Season with salt and pepper.
- Using a paring knife or vegetable peeler, remove the skin on two opposite sides of the cucumber.
- Trim the ends, and cut the cucumber crosswise into 48 1/4-inch-thick slices.
- Place the slices on paper towels to dry.
- 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.
- Place the remaining cucumber slices on top, followed by a small dollop of creme fraiche and a piece of lime.
- Serve immediately, or chill, covered with plastic wrap, up to 1 hour.
