How to Make It
In a colander set over a bowl, toss the cucumber with 2 teaspoons of sea salt and let stand for 30 minutes. Rinse the cucumber well and pat dry with paper towels.
Transfer the cucumber to a medium bowl and stir in the fresh salmon, hot-smoked salmon, chives, dill, cornichons, shallot and lemon juice. Gently fold in the crème fraîche until just incorporated. Season with salt and pepper and serve with potato chips or crostini.