Chef Hubert's Smoked Salmon Heart Tagliatelle with Cucumber and Lime Vinaigrette

• 1 cucumber
• 300 g smoked salmon
• 3 tablespoons olive oil
• ½ lime
• 1 bunch chervil
• Salt and ground pepper, to taste

• Preparation time: 15 minutes
• Cooking time: 15 minutes

Wash the cucumber, halve it lengthwise, and remove the seeds. Cut into thin strips with a paring knife to create tagliatelle-like ribbons. Thinly slice the smoked salmon.

Prepare the vinaigrette: Dissolve salt and pepper in the lime juice. Whisk in the olive oil to emulsify.

Arrange the cucumber tagliatelle and salmon slices on a serving platter. Drizzle with vinaigrette and garnish with fresh chervil. Serve chilled.

Pro Tip: Opt for the heart of the salmon fillet if possible—it's the most tender and moist part.

Chef Hubert's culinary ideas