Scottish salmon and pickled cucumber discs

Preparation

Cut into 0.5cm wide discs the cucumber. Chop the dill leaves. Zest the lemons. Juice the lemons.

Method

1. 1 Mix together the caster sugar and vinegar to make a pickling liquid.
2. 2 Gently heat in a saucepan over low heat, until the sugar has dissolved, then set aside to cool completely.
3. 3 Once cooled, combine the cucumber and pickling liquid in a dish (so the cucumber discs are all coated) and leave to pickle in the fridge for 20 mins.
4. 4 While that is pickling, prepare the crème fraiche mix.
5. 5 Combine crème fraiche, chopped dill and lemon zest in a bowl, and season with salt and pepper.
6. 6 Keep in the fridge until ready to serve.
7. 7 When ready to serve, drain the cucumber pieces in a colander, and pat dry.
8. 8 Lay on flat surface.
9. 9 On one half of each disc, lay a small piece of smoked salmon.
10. 10 Next to that, on each disc, place a small dollop of crème fraiche mix. Top each disc with a dill frond.
11. 11 Finish with a squeeze of lemon, and serve.