Chilled Cucumber Soup with Smoked Salmon, Strathearn Gin and Fennel Cream - 63 Tay Street Restaurant

Ingredients

• 5 cucumbers
• Level teaspoon of salt
• 300ml whole fat milk
• 2 tablespoons of quality crème fraiche
• 100g smoked salmon (I like to use Dunkeld Smoked Salmon)
• Tablespoon of crème fraiche
• 2 tablespoon of double or whipping cream, whipped to soft peaks
• A splash of Strathearn Distillery Gin (Try the Homecoming!)
• 1 teaspoon of toasted fennel seeds
• Sea salt and black pepper