Cucumber Smoked Salmon Rolls

Okay, so this is kind of a strange one. It's delicious, and we picked it because it's easy and infinitely variable, but the name is misleading. I will give you the recipe as written, but I don't recommend serving it in rolls; it's hard to eat that way. I recommend serving it as a salad. I made so many changes myself that I'll incorporate them in as alternate instructions rather than listing them first.

Ingredients:

2 cucumbers
100 g smoked salmon (or to taste, or what you have left in your fridge)
chives
chervil
dill
parsley
[NOTE: Obviously all the herbs must be fresh. I replaced the chervil and dill with mint; you could use any fresh herbs you have on hand that you think would go nicely.]
15 cl creme fraiche
[NOTE: If you can't find creme fraiche where you are, it will be taste different. You could use thick whipping cream or buttermilk, but it will be too runny and fattty; you could use yogurt but it'll be too sour; you could use sour cream but it'll be too sour creamy--use what you'd use as a base for ranch dressing and it'll be similar enough to work.]
juice of 1/2 lemon
salt & pepper
[NOTE: I served this with sliced tomatoes and put the extra sauce on top of them, which was great. I consider the tomatoes essential to the success of the dish. Jonathan suggests the addition of roquefort, which sounds good but is as yet untested. We highly recommend serving this with French bread.]

Directions:

1) Wash the cucumbers, and [OPTIONAL] peel them. If you are serving this as salad, slice or chop them as desired. If you want to try the rolls, cut them into fourths, making eight sections. Use a thin knife (like a steak knife) to hollow out each section. Put paper towels on a plate, and put the sections upright on that to drain.

2) Put the creme (or your substitute) into a bowl. Chop the salmon finely and mix it in. Snip in the herbs and mix. Mix in the lemon juice. Salt and pepper to taste.

3) Slice or chop your tomatoes. If you are making rolls, spoon the dressing into the hollowed out cucumbers and serve on a plate with the tomatoes. You will probably have extra dressing. Put it on the tomatoes. If you are making salad, mix the cucumber and tomato in a large and bowl and, according to your preference, toss with the dressing or serve it on the side. Serve with bread.

For variations, you can do pretty much whatever you want--add, subtract, substitute, change the presentation--as long as you have some sort of dressing and some sort of vegetable matter on which to serve it. This dish is surprisingly filling and satisfying, especially with bread, so you could do it as a main course or as a starter or side salad.