Ingredients

serves 8 to 10

　　1/4 pound smoked salmon, finely chopped

　　2 tablespoons finely chopped red onion

　　2 teaspoons finely chopped fresh cilantro

　　1 jalapeño pepper, seeded and finely chopped

　　Finely grated zest of 1 lime

　　Coarse salt and freshly ground pepper

　　1 English cucumber

　　1/4 cup crème fraîche, well chilled

　　1 lime, peeled and segmented, each segment cut into 4 pieces

　　

Step 1

Make the tartare: In a small bowl, combine the salmon, onion, cilantro, jalapeño, and zest. Season with salt and pepper.

　　

Step 2

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.

　　

Step 3

Using a butter knife or a small offset spatula, spread about 1/2 teaspoon crème fraîche 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 crème fraîche and a piece of lime. Serve immediately, or chill, covered with plastic wrap, up to 1 hour.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.