Smoked salmon platter with pickled onions

SERVES 6-8 PREP TIME 20 MINUTES

1 medium (170g) red onion, sliced finely

1 teaspoon sea salt flakes

2 tablespoons lemon juice

250g crème fraîche

2 (260g) Lebanese cucumbers, sliced into ribbons

1 bunch red radishes, sliced finely

2 tablespoons dill leaves

500g smoked salmon rye crackers, to serve

1 Place onion in a sieve over a bowl or in the sink and sprinkle with the salt. Stand for 5 minutes, tossing onion occasionally.

2 Rinse the onion, then press between sheets of paper towel to remove any excess liquid. Transfer to a small bowl and add 1 tablespoon of the lemon juice.

3 Put crème fraîche into a bowl; add the remaining juice. Season with freshly ground black pepper. Stir to combine.

4 Put cucumber into a medium bowl with the radish and dill. Toss to coat.

5 Arrange the smoked salmon on a platter with the pickled onions, cucumber and radish, and crème fraiche. Serve with rye crackers, if desired. Not suitable to freeze or microwave.