Herbed Smoked Salmon Tartare with Chips
1 English Cucumber, seeded and cut into ¼ inch pieces
16 oz smoked salmon finely chopped
½ cup fresh chives, chopped
½ cup fresh dill, chopped
12 cornichons, chopped
1 small shallot, finely diced
1 Tbl lemon juice
¾ cup crème fraiche
In a colander set over a bowl with 2 tsp salt and let stand for 30 minutes. Rinse the cucumbers and pat dry with paper towels.
Transfer cucumbers to a medium bowl and stir the salmon, chives, dill, cornichons, shallots and lemon juice.
Gently fold in the crème fresh. Season with salt and pepper and serve with potato chips.