Smoked Salmon With Dill Cucumber Salad

A very elegant and tasty way to start any meal.

1          Container sour cream (250 ml)
2          Ontario greenhouse cucumbers
1          Tbsp salt
1          Tbsp EACH chopped fresh dill and black pepper
250 g    Sliced smoked salmon
¼         Cup red onion, diced
   
   
Place sour cream into a colander lined with cheese cloth. Place colander in a bowl. Cover with plastic wrap and refrigerate 12-14 hours. Discard liquid.

Cut the cucumber in half lengthwise, and then cut into thin half moon slices. Place in a bowl with salt and let stand 30 minutes (cucumber will wilt). Rinse cucumbers. Pat dry.

In another bowl, combine cucumber, dill and 1 cup of the drained sour cream. Season with pepper and chill for 30 minutes.To serve, place 3-4 slices of salmon on a plate. Place a mound of cucumber salad in the middle and garnish with sprigs of dill and red onion.