1. Peel the cucumber, de-seed and cut into small dice. Place in a colander, sprinkle with fine salt and let drain for 15 minutes.

2. Cut the salmon into dice of the same size. Place in a bowl and drizzle with the juice of a lime.

3. Pour the cream and cheese into a bowl, squeeze the lime on top and season with pepper. Add the extra virgin olive oil and crushed pink peppercorns. Mix until the mixture is light. Add the well-drained cucumber. Mix well.

4. Grill the baguette slices.

5. Place a small metal ring of 8 cm in diameter on a plate, press 1 cm of salmon dice into the bottom and cover with the cucumber mixture. Press again, pressing with the back of a small spoon, and remove the ring.

6. Repeat the operation for 3 more plates. Decorate with sprigs of dill and serve immediately with the grilled baguette slices.