Cold cucumber soup with salmon and dill

Peel the cucumbers, keep some thickly cut pieces of peel apart.

Remove the seeds from the cucumbers, keep some firm pieces of cucumber apart.

Cut the retained skin and cucumber into very small cubes.

Cut the rest of the cucumber into pieces and mash them in the food processor with the yogurt, garlic, lemon juice and the six tablespoons of dill (keep some twigs separate for the garnish).

Puree the mixture very finely.

Season to taste with salt and possibly some lemon juice.

Put at least one hour in the cooling.

Cut the salmon into a very fine tartar and season with white pepper and a tablespoon very finely chopped dill.

Make very small balls and roll them smooth with moist hands.

Divide the salmon balls and the small cubes of cucumber over wide glass or small deep bowls.

Pour in the cold cucumber soup carefully and garnish with the olive oil and beautiful sprigs of dill.