Wash the cucumber, cut it in half lengthwise and remove the seeds from the center. Cut it into thin strips with a paring knife. Slice the smoked salmon.
Prepare a vinaigrette, for this dissolve the salt and pepper in the lime juice in a container. Add the olive oil and emulsify with a whisk.
Arrange the cucumber tagliatelle and the salmon on a serving platter. Pour the vinaigrette and garnish with chervil fluff. Serve chilled
Tip:If possible, cut into the heart of the salmon fillet, this is the most tender and moist part.
Chef Hubert's culinary ideas
