- ½ cucumber, halved lengthways and deseeded
- 100g beetroot-cured smoked salmon, cut into thin strips
- 1½ tbsp crème fraîche
- squeeze of lemon juice and a little zest
Cut the cucumber on the diagonal into slices about 0.5-1cm thick. Twist the strips of salmon around the cucumber slices, then arrange on a serving plate.
Mix together the crème fraîche, lemon juice and a little salt, then dollop a little on top of the salmon. Sprinkle over some black pepper and lemon zest before serving.