Smoked Salmon and Dill Crème Fraîche on Cucumber
½ cup crème fraîche
1 tablespoon fresh dill, minced
1 tablespoon fresh lemon juice
pinch kosher salt
2 pounds smoked salmon, sliced thinly
and cut into
½ x 3 inch strips
2 oz red tobikko caviar*
2 European cucumber, skin on, cut to ¼ inch thick slices
For assembly, dot each slice of cucumber with a spoonful of dill crème fraiche. Fold or twist a strip of salmon and place it on top of the crème fraîche. Garnish with red tobikko caviar and a small sprig of fresh dill.
* Tobikko (flying fish roe) can be purchased at most gourmet shops that sell caviar - or on the internet.