Cucumber and Smoked Salmon Sandwiches

• 1/4 pound smoked salmon, finely chopped
• 2 tablespoons finely chopped red onion
• 2 teaspoons finely chopped fresh cilantro
• 1 jalapeno pepper, seeded and finely chopped
• Finely grated zest of 1 lime
• Coarse salt and freshly ground pepper
• 1 English cucumber
• 1/4 cup creme fraiche, well chilled
• 1 lime, peeled and segmented, each segment cut into 4 pieces

1. Make the tartare: In a small bowl, combine the salmon, onion, cilantro, jalapeno, and zest.
2. Season with salt and pepper.
3. Using a paring knife or vegetable peeler, remove the skin on two opposite sides of the cucumber.
4. Trim the ends, and cut the cucumber crosswise into 48 1/4-inch-thick slices.
5. Place the slices on paper towels to dry.
6. Using a butter knife or a small offset spatula, spread about 1/2 teaspoon creme fraiche on half of the cucumber slices, and then top with 1 teaspoon tartare.
7. Place the remaining cucumber slices on top, followed by a small dollop of creme fraiche and a piece of lime.
8. Serve immediately, or chill, covered with plastic wrap, up to 1 hour.

salmon, red onion, fresh cilantro, pepper, lime, salt, cucumber, creme fraiche, lime

Taken from www.epicurious.com/recipes/food/views/cucumber-and-smoked-salmon-sandwiches-392239 (may not work)