Cucumber and smoked salmon sandwiches
Instructions:
- Make the tartare: In a small bowl, combine the salmon, onion, cilantro, jalapeno, and zest. Season with salt and pepper.
- Using a paring knife or vegetable peeler, remove the skin on two opposite sides of the cucumber. Trim the ends, and cut the cucumber crosswise into 48 1 / 4 -inch-thick slices. Place the slices on paper towels to dry.
- Using a butter knife or a small offset spatula, spread about Ë™ teaspoon creme fraiche on half of the cucumber slices, and then top with 1 teaspoon tartare. Place the remaining cucumber slices on top, followed by a small dollop of creme fraiche and a piece of lime. Serve immediately, or chill, covered with plastic wrap, up to 1 hour.