Peel alternating strips from the cucumber, leaving some peel
to create stripes, and slice into thin rounds. In a large bowl, combine the vinegar, sugar
and some salt and pepper. Whisk
in the olive oil
, then 2 tablespoons of the dill. Add the cucumbers and toss.
Combine the creme fraiche, horseradish
, lemon juice
and the remaining 2 tablespoons dill in a small bowl. Season with salt and pepper.
Using a slotted spoon, scoop the cucumbers
from the vinaigrette
and mound on a large platter. Dip the leaf ends of the watercress in the remaining vinaigrette and mound on the platter. Toss the tomatoes in the vinaigrette, remove with a slotted spoon and mound on the platter. Lay the salmon over the mounds. Spoon the creme fraiche dressing
over the top.
Garnish the platter with lemon wedges and serve immediately.