Summary

Ingredients

• 2 cucumber (s)
• 1 bunch dill, fresh, chopped
• 1 shallot (s), finely chopped
• 250 g crème fraîche
• 200 g cream cheese, (possibly with horseradish, or other)
• salt
• Pepper, black, freshly ground
• Lemon juice
• 3 sheets gelatine, white
• 400 g salmon, smoked, sliced

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Instructions

1. Cut the cucumber lengthways into thin slices with a peeler. Line a loaf pan with it so that the slices overlap the edge.
2. Mix the chopped dill, the diced shallot, creme fraiche and cream cheese and season with salt, pepper and lemon juice.
3. Soak the gelatine, dissolve it and stir it into the cream.
4. Then place 200 g smoked salmon slices in the mold, spread half of the cream on top, cover with another 200 g salmon slices and spread the rest of the cream on top.
5. Now beat the cucumber slices over it and put everything in the cold for 3 hours. Then turn out, cut into slices, garnish to taste and serve with baguette.