Instructions: Trim salmon of dark parts and dice very fine. Place the salmon, shallots, lemon juice, dill, olive oil and pepper to taste in a small bowl. Use a fork to mix well without compressing the mixture. (This can be made a day ahead and refrigerated, covered airtight.)

Cut the cucumbers into 24 (1/4-inch-thick) slices. Spread a thin layer of creme fraiche on each slice. Put 1 tablespoon of the salmon mixture on each; shape neatly with your fingers. Garnish each with a tiny dill frond. (This can be served immediately or held for several hours, refrigerated.) Serve chilled.

This recipe yields 8 servings.

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