A lovely weekend treat!
1 English cucumber - peeled, seeded and cut into 1/4-inch pieces
Fine sea salt
8 ounce skinless salmon fillet, finely chopped
8 ounce skinless hot-smoked salmon fillet, finely chopped
1/2 cup finely chopped chives
1/2 cup finely chopped dill sprigs
12 cornichons, finely chopped
1 small shallot, finely chopped
1 tablespoon fresh lemon juice
3/4 cup crème fraîche
Potato chips or crostini, for serving
1. In a colander set over a bowl, toss the cucumber with 2 teaspoons of sea salt and let stand for 30 minutes. Rinse the cucumber well and pat dry with paper towels.
2. Transfer the cucumber to a medium bowl and stir in the fresh salmon, hot-smoked salmon, chives, dill, cornichons, shallot and lemon juice. Gently fold in the crème fraîche until just incorporated. Season with salt and pepper and serve with potato chips or crostini.
Recipe link below