1 Melt the butter in a pot then add your sliced cucumbers, salt, pepper, add a zest of nutmeg and let them sweat covered for 10 minutes.
2 Then pour in the cream, the smoked duck breast lardons and fresh salmon, cook gently for 8 minutes, then add your Beaufort dice stirring gently and turn off the heat.
3 Preheat the oven to 220°C (430°F) (th7) then, when it reaches temperature, put your dish in the middle of the oven and take it out 10 minutes later when it is slightly gratinéed.
Serve for example with large slices of toasted country bread.
Until the last century cucumbers were served hot and served as garnishes.
Tell me: is it not worth bringing them back into the spotlight?
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