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
Combine the creme fraiche, horseradish
, mustard, 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.