Smoked Salmon and Cucumber Tea Sandwiches

1/2 cup creme fraiche
3 tablespoons chopped fresh dill
Kosher salt and freshly ground black pepper
1/2 medium English cucumber
8 large slices pumpernickel bread, each cut into four 2-inch triangles
1/4 pound thinly sliced cold-smoked salmon, cut into 16 pieces

In a small bowl, mix the creme fraiche with the dill and season to taste with salt and pepper.

Peel the cucumber. Using the peeler, shave 16 wide strips from several sides of the cucumber (discard the seed core).

In a medium bowl, toss the cucumber strips with 1/4 teaspoon salt and let sit until softened, about 10 minutes.

Pat dry with paper towels.

Spread the creme fraiche generously on one side of each bread triangle (you may not use it all). Top half of the triangles with a folded cucumber strip, a curl of the salmon, and a grind of black pepper. Set the remaining bread on top and serve.

NOTE: You can combine the creme fraiche and dill, season to taste, and refrigerate this mixture for up to 24 hours, tightly covered.