Salmon and cucumber tostada

Salmon and cucumber tostada. Photo / Babiche Martens.

Cut the bread into smaller circles to make these finger-sized. Rye is nice and chewy to complement the soft flavours of the salmon and cucumber. Using a teaspoon is the easiest way to remove the seeds from a cucumber. No need to peel them.

Ingredients

1	Lebanese cucumber, seeds removed
¼ tsp	salt
100g	sliced smoked salmon
1 tsp	chopped gherkins
6 slices	pumpernickel or rye bread
Dill	to garnish
Lemon wedges	to serve

Dressing

2 Tbsp	creme fraiche
2 Tbsp	mayonnaise
½ tsp	Dijon mustard
Zest and juice	of ½ lemon
2 Tbsp	chopped dill

Directions

1. Chop the cucumber into ½ cm pieces and place into a colander. Sprinkle over the salt, cover and leave for 20 minutes to draw out the water. Rinse and place into a clean bowl.
2. Slice the salmon into 1cm strips and add to the cucumber along with the gherkins.
3. In a small bowl make the dressing by combining the creme fraiche, mayonnaise, mustard, lemon and dill. Add half to the salmon mixture, reserving the remainder to spread over the rye bread.
4. Cut the rye into 8cm circles and top with the mixture. Serve with a sprig of dill and squeeze of lemon.