About 5 oz. (140 g) smoked salmon

1/2 cup crème fraîche (see note above for substitutions)

2 Tablespoons shallot, finely minced

2 teaspoons cider vinegar

1-1/2 teaspoons sugar

1/4 teaspoon salt

2 Tablespoons chopped fresh dill, plus more for garnish

1 large cucumber, cut into slices about 1/4″ thick (about 2-1/2 cups)

In a medium bowl, combine crème fraîche, chopped shallot, cider vinegar, sugar salt and chopped dill.

Stir to combine thoroughly.

Refrigerate until ready to use. Just before serving, mix the cucumbers with the crème fraîche dressing and toss to coat. T

op with smoked salmon and garnish with fresh dill.

Can be served family-style or plated individually.