Cucumber with Smoked Salmon and Fromage Blanc

Ingredients for 4 people

• 2 cucumbers
• 200 g Petrossian smoked salmon
• 200 g fromage blanc
• ½ lemon
• 1 shallot
• A few sprigs of dill
• A few sprigs of chives
• 1 teaspoon olive oil
• Salt
• Pepper

1. In a bowl, mix the fromage blanc with the juice and a little lemon zest.
2. Finely chop the shallot, dill and chives, then add them to the fromage blanc.
3. Add the olive oil and season generously with pepper.
4. Add only a little salt, as the smoked salmon is already pleasantly salty.
5. Mix well and refrigerate.

1. Wash the cucumbers and cut them into 4 to 5 cm sections.
2. Using a small spoon, gently hollow out the centre of each piece without going all the way to the bottom.
3. Add a little salt to the inside and leave them to drain for a few minutes.
4. Gently pat dry with paper towels.

1. Divide the herbed fromage blanc among the cucumber pieces.
2. Cut the smoked salmon into thin strips.
3. Arrange the strips of smoked salmon attractively on each bite.
4. Finish with a few sprigs of dill and a little lemon zest.

Serve well chilled as a starter, accompanied by some baby leaves dressed with a lemon vinaigrette.

Tip

For an even more refined presentation, use a mandoline to make long, thin cucumber strips. Spread a thin layer of herbed fromage blanc over them, add a strip of smoked salmon, then gently roll everything up. You will have lovely, fresh bites, perfect as a starter or for an aperitif.