Slice cucumber ¼" thick on a slight bias angle. Make 24 slices. Place ½ tsp. crème fraiche to one side of the cucumber slice. Arrange ¼ tsp. Caviar on top of crème fraiche. Garnish each cumber with a small sprig of frsh dill. Cut smoked salmon into 3" by 1" strips. Roll strips up. Place 1 strip on top of each decorated cucmber slice. Chill 15 minutes before serving.
Source:
Fishking Processors, Inc.
