Smoked Salmon Tartare On Pickling Cucumber Slices

Recipe Ingredients

1/2 lb	227g / 8oz	High-quality smoked salmon
1/4 cup	36g / 1.3oz	Very finely-diced shallots
2 tablespoons	30ml	Lemon juice
2 teaspoons	10ml	Snipped fresh dill
2 teaspoons	10ml	Olive oil
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Creme fraiche
		= (or light sour cream)
2		Pickling cucumbers
		Feathery dill fronds - for garnish

Recipe Instructions

Trim salmon of dark parts and dice very fine. Place the salmon, shallots, lemon juice, dill, olive oil and pepper to taste in a small bowl. Use a fork to mix well without compressing the mixture. (This can be made a day ahead and refrigerated, covered airtight.)

Cut the cucumbers into 24 (1/4-inch-thick) slices. Spread a thin layer of creme fraiche on each slice. Put 1 tablespoon of the salmon mixture on each; shape neatly with your fingers. Garnish each with a tiny dill frond. (This can be served immediately or held for several hours, refrigerated.) Serve chilled.

This recipe yields 8 servings.

Each serving: 51 calories; 569 mg sodium; 8 mg cholesterol; 3 grams fat; 1 gram saturated fat; 1 gram carbohydrates; 5 grams protein; 0.02 gram fiber.

Source:
The Los Angeles Times, 11-21-2001

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