Hot smoked salmon and cucumber with pickled vegetable salad

Preparation:

1. Defrost the bread and slice into thin lengths
2. Pick the chervil
3. Slice the radish
4. Defrost the salmon
5. Dice half the cucumber and shave the other half
6. Roughly chop the dill

Method:

1. Mix together the crème fraiche, half the cucumber and dill, gently fold through the salmon.
2. Mix together the remaining cucumber, fennel, onion and radish
3. Brush the ciabatta with a little oil and toast in an oven at 180oC
4. Press the salmon mix into a circular cutter onto the centre of the plate.
5. Place the salad onto the salmon mix
6. Garnish with the chervil and crisp bread