Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche

Nutrition Notes

Ingredients

• 1 medium cucumber, cut into 1-inch slices
• 10 tablespoons creme fraiche
• zest of one large lemon
• fresh ground black pepper, to taste (about 2 teaspoons)
• 225 g smoked salmon (8 ozs)
• salt (optional)
• lemon slice, to garnish (optional)
• dill (optional) or parsley, to garnish (optional)

Preparation

1. 1

   Step 1

   Cut the cucumber into 1 1/2 inch slices, and carefully hollow out the centre (with any seeds) with a pointed teaspoon, so you are left with a shallow hollow.
2. 2

   Step 2

   Mix the lemon zest and black pepper with the crème fraiche and adjust seasoning to taste, adding the black pepper bit by bit to ensure a favourable taste! (We like ours quite peppery!) I have not suggested salt as the smoked salmon is salty, but do add salt to taste if you wish.
3. 3

   Step 3

   Spoon a little seasoned crème fraiche into each cucumber cup, about 1 teaspoon per cup.
4. 4

   Step 4

   Cut the smoked salmon into 6-inch long strips and about 1/2 inch wide, and curl them around to make a little circle, then place the circle of smoked salmon on top of the crème fraiche.
5. 5

   Step 5

   Garnish with lemon slices if you wish, or with dill or parsley. Makes about 30 according to size of cucumber.
6. 6

   Step 6

   You can prepare the cucumber cups and crème fraiche several hours beforehand- cover them and store them in the fridge; assemble them just before you are ready to serve them.

7. Bon appetit!