Tartlet of Salmon with Cucumber

• 1 X 225 g/8 oz fillet of salmon
• 75 cm/3

Skin the fillet of salmon and remove the line of small bones that runs down the middle of the fillet using a pair of pliers. Cut off the dark meat on the skin side and discard. Cut the flesh into 5 mm/¼ inch cubes.

Cut the cucumber across its width into three equal pieces. Either cut these, having removed the seeds, into batons about 3 mm/⅛ inch wide, or turn them into