Cut 2 long cucumbers into 5cm (2in) slices and stamp each with an approx 3.5cm (1½in) pastry cutter to remove the skin. Use a melon baller to scoop out a hollow in the middle.
Mix 200ml (1/3pint) créme fraîche with 1tsp lemon zest, 2 finely chopped spring onions and some pepper. Slice a 100g pack of smoked salmon into strips.
Fill the cucumbers with a tsp of the créme fraîche mix and top with a rolled up slice of salmon and a sprig of dill.
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