salmon, what can I say about salmon? It’s such a versatile fish. One of my favourites is smoked – so much flavour – paired with pickled cucumber and creme fraiche. Simple but tasty.

smoked salmon, pickled cucumber, herbed crEme fraiche

Serves 4

8-12 smoked salmon slices

1 packet mixed salad leaves

50ml vinaigrette

1 cucumber

For the pickle





creme fraiche


lemon juice



black peppercorns


When buying the smoked salmon, you can buy sliced salmon or slice your own.

Put the creme fraiche into a bowl, squeeze lemons for the juice and pass it through a fine sieve. Chop the chives finely and chop the dill coarsely. Add herbs to the creme fraiche, mixing gently, add the lemon juice and then a little salt. Pop in the fridge to let it firm up.

Top and tail the cucumber, cut into three, then slice length-ways, very finely, and put in a bowl. Put the water, sugar, salt and vinegar in a pan and bring to the boil. Put all the aromatics into a small muslin cloth and tie with a bit of string and drop into the pickle mix. When it comes to the boil, take off the heat and let it cool slightly then pour over the cucumber, cover in cling-film and let it cool down.

Wash and dry the salad leaves, add a little vinaigrette at the last minute, just before serving. Put the salmon slices onto the base of the plate, make a nice quennelle of the herbed creme fraiche and place on the middle of the plate.

Take the cucumber out of the pickled juice and dry, place around the salmon and then put the salad over and around.

Happy eating!