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.
|1||Lebanese cucumber, seeds removed|
|100g||sliced smoked salmon|
|1 tsp||chopped gherkins|
|6 slices||pumpernickel or rye bread|
|Lemon wedges||to serve|
|2 Tbsp||creme fraiche|
|½ tsp||Dijon mustard|
|Zest and juice||of ½ lemon|
|2 Tbsp||chopped dill|
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- 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.
- Slice the salmon into 1cm strips and add to the cucumber along with the gherkins.
- 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.
- Cut the rye into 8cm circles and top with the mixture. Serve with a sprig of dill and squeeze of lemon.