1 medium-size cucumber
400g smoked salmon
½ tsp salt
2 tsp white-wine vinegar
2 tsp white sugar
½ tsp caraway seeds
cherry tomatoesFor Te Sauce4 tbsps Dijon mustard
2 tbsps muscovado sugar
2 tbsps light olive oil
1½-2 tbsps lemon juice
A pinch of salt
Cut the cucumber in half lengthways, then lay it on a chopping board and use a vegetable peeler to shave off long, thin ribbons.
Place in a non-metallic bowl.
Put the white-wine vinegar, white sugar and salt into a small, non-metallic saucepan.
Place over a gentle heat and stir until the sugar and salt have dissolved.
As soon as the vinegar starts to bubble, remove from the heat and pour over the cucumber strips.
Stir in the caraway seeds, then put in the fridge for at least 1 hour, or overnight.
For the sauce, whisk together the Dijon mustard, lemon juice, muscovado sugar and a pinch of salt.
Gradually whisk in the olive oil, then stir through the dill (alternatively, mix it all in a blender).
To serve, divide 400g smoked salmon slices between 6 plates.
Drain the cucumber salad of any liquid, add cherry tomatoes as y need.
arrange next to the salmon and sprinkle over a few dill fronds.
Spoon a little sweet mustard sauce over the salmon and serve the rest in a small bowl.