Steps:
- Make the tartare: In a small bowl, combine the salmon, onion, cilantro, jalapeño, and zest. Season with salt and pepper.
- Using a paring knife or vegetable peeler, remove the skin on two opposite sides of the cucumber. Trim the ends, and cut the cucumber crosswise into 48 1/4-inch-thick slices. Place the slices on paper towels to dry.
- Using a butter knife or a small offset spatula, spread about 1/2 teaspoon crème fraîche on half of the cucumber slices, and then top with 1 teaspoon tartare. Place the remaining cucumber slices on top, followed by a small dollop of crème fraîche and a piece of lime. Serve immediately, or chill, covered with plastic wrap, up to 1 hour.
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