Cold Soup of Cucumber Trifle with Salmon Tartar

Peel, core and finely dice one cucumber. Also dice the pickled and mustard cucumbers and mash the cucumber cubes with buttermilk, milk, vegetable soup and 100 g crème fraîche. Coarsely chop 1/2 bunch of dill, add to the soup and mash repeatedly. Season the soup well with salt, cucumber juice, pepper and sugar and put it in the refrigerator.

Cut the remaining half cucumber in half lengthwise and remove the seeds. Chop the remaining dill, chop the smoked salmon and mix with remaining crème fraîche, dill, horseradish and juice of one lemon. Season everything with salt and freshly ground pepper. Pour the salmon mixture into the hollowed cucumber halves, put them together again and wrap them tightly in foil and let them rest in the refrigerator for 30 minutes.

Now cut the cucumber into slices, divide evenly among soup plates and pour on the cold cucumber soup. Garnish with a blob of crème fraîche and dill.

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