smoked salmon tartare

4 oz. pre-sliced smoked salmon

2 T. capers, drained and deep-fried

2 T. shallot finely minced

1 lemon, juiced

1 T. italian flat leaf parsley, finely chopped

1 T. dijon mustard

1 T. extra virgin olive oil

1 fresh hothouse cucumber, sliced in 1/4-inch slices

Finely mince the smoked salmon and plac en a a chilled bowl.  Add the shallot, lemon juice, parsley, dijon mustard, and olive oil and mix to combine.  Place a small dollop on each cucumber slice and sprinkle with fried capers.