Popadum with Warmed Smoked Salmon, Cucumber, Chilli and Mint Sambal with Mango Chutney

• 6 popadums
• 750 g (1½lbs) smoked salmon, in a piece
• 1

Cut the ends off the cucumbers, and peel them lightly with a swivel-blade peeler, leaving on enough green for colour. Split them down the middle, and discard the seeds. Thinly slice the cucumber’s (I use the slicing blade of the food processor). Put in a colander set over a bowl, and sprinkle with the salt. Leave for an hour or two, and then rinse thoroughly, and squeeze dry in a clean tea towe