Peel two of the cucumbers and halve them lengthways. Scoop out and discard the seeds, then
roughly chop the flesh. Puree the chopped flesh in a food processor or blender.
Add the yogurt, stock, creme fraiche, chervil, chives and seasoning, and process until smooth.
Pour the mixture into a bowl, cover and chill.
Peel, halve and seed the remaining cucumber. Cut the flesh into small neat dice. Mix with the
chopped parsley and chilli in a bowl. Cover the salsa and chill until required.
Brush a griddle or frying pan with oil and heat until very hot. Add the salmon slices and sear
them for 1-2 minutes, then turn over carefully and sear the other side until tender and
Ladle the chilled soup into soup bowls. Top each portion with two slices of salmon, then pile a
portion of salsa in the centre. Garnish with the chervil or chives and serve.