To smoke the fish:
Mix the brown sugar and smoked salt together, and pack onto the flesh side of the salmon. Leave for at least 15 minutes, or up to 8hours. Brush off the cure before smoking the fish: the salt and sugar will have done their work.
Place the wood-chips in the bottom of your smoker. Place the salmon on the food rack and slide the lid until it is nearly shut.
Place the smoker over a moderate heat until wisps of smoke start to appear. Once the smoking has started, close the lid completely. Leave on a low heat to smoke for 8 minutes. When the time is up, remove the lid from the smoker and allow the salmon to cool.
Remove the slamon skin before serving.
Thinly slice the cucumber, preferably using a mandoline. Alternatively, cut into thin ribbons using a vegetable peeler or a spiralizer. Season with salt and pepper, and allow to sit for 10 minutes for the cucumber to render some water.
Pick the dill off the sprigs, and roughly chop.
Squeeze out any excess water from the cucumber, stir in the creme fraiche and dill Adjust the seasoning, and serve with the smoked salomon and some rye crisp breads.
«If you do not have a smoker, you can make one with a deep pan lined with two layers of aluminium foil, a wire rack that fits inside the pan, and an air-tight lid.»