Quick pickled cucumber with smoked salmon

Method

1. 1 Slice the cucumber in half lengthways and scoop out the seeds.
2. 2 Slice the 2 halves into thin half moons, about the thickness of a pound coin.
3. 3 Toss the cucumber in the salt and put in a sieve or colander.
4. 4 Place a small plate on top, weigh it down with a tin and leave for at least 30 minutes to draw out moisture from the cucumber.
5. 5 Meanwhile, make the pickling liquid by heating the vinegar and caster sugar in a small pan.
6. 6 Bring to the boil and stir until the sugar dissolves. Remove the pan from the heat and set aside to cool.
7. 7 Rinse the cucumber and pat dry with a clean tea towel.
8. 8 Toss with the pickling liquid and fresh dill, to taste.
9. 9 Serve with the smoked salmon and walnut bread.