1 Wash and cut off the ends of the cucumber, and remove the seeds. Then cut it into mini dice, as well as the salmon slices. Thinly slice and chop the dill.
2 In a bowl, mix the Petits-suisses with the lime juice, salt and pepper. Add the smoked salmon, diced cucumber and dill.
3 Divide the smoked salmon mixture into verrines. Place salmon eggs on top and serve chilled.