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.

StartersLili Courtney