• Cut the salmon in thin slices and mix the integredients for the marinade.
• Put the salmon into the marinade and leave it for at least one hour.
• Peel the avocados and cut it into small pieces.
• Add the remaining integredients and mix it to a purée.
• Now arrange some dabs on the plate.
• Cut the cucumber without peeling it in small slices, add some salt.
• Let it chill for one hour.
• Then add the remaining integredients to mix the salad.
• Use the crème frâiche for decoration.

Note:

• Piment d’Espelette can be found in powdered or paste form at specialty food stores.
• If necessary, hot paprika can be used as a substitute for piment d’Espelette.