Directions:1. Combine creme fraiche and salt in small bowl. Set aside. Peel and slice cucumber in ½ thick rounds.
2. Using a melon baller or small spoon scoop a shallow cavity in the top of each slice.
3. To assemble: lay cucumber slices on a work surface scooped side up.
4. Top each slice with a teaspoon-size dollop of the creme fraiche and a small piece of smoked salmon. Sprinkle with red onion.
5. Transfer to a serving platter. Just before serving, lightly drizzle cucumbers with Meyer Lemon Olive Oil and garnish with pieces of fresh dill.
Recipe from Lucero Kitchen