Crunchy Cucumber Salad with Smoked Fish and Soured Cream

• ½ cucumber
• 4 radishes
• 1 small fennel bulb
• 50

Peel and deseed the cucumber and slice into chunky wedges on an angle. Cut the radishes into eight along their length. Trim the fennel tops away to the bulb and discard the outer layerif it looks tough or dry. Cut into quarters and slice out most of the core, leaving just enough to keep things held together. Cut lengthways into thin wedges.

To make the dressing, in a bowl thin the soure