Peel cucumber, cut in half lengthwise and remove seeds. Blend shallot, vinegar, garlic and whipping cream in a hand blender and leave to cool. Cut 1/4 of the cucumber into small cubes, the rest with the garlic puree in the hand mixer form and also grind. Season with salt and pepper.
Arrange soup in 2 cups, fill in the cucumber cubes and the smoked salmon. Spread crem fraiche evenly on top and decorate with dill.
Entrée: Cold cucumber cream soup
Main course: Minced pork in a net
Dessert: Raspberry cobbler **