Wash the cucumber, cut it lengthwise into two halves, then crosswise into 4 parts. It turned out 8 "boats".
Remove the seed chamber.
At boats from the outside, cut off a little at the "bottom" for stability.
Cut the pink salmon into cubes. This time I took canned pink salmon, but it is better to take salted or smoked. It is both piquant and brighter.
Drain the corn. Put the corn, pasta, and pink salmon in a Cup and mix.
Fill the "boats" with salad mixture.
Prepare the sauce. Add the juice of half a lemon and 1 tablespoon of mustard to the yogurt and mix.
Pour the resulting sauce evenly over all the "boats". Let it soak. Sprinkle with chopped dill.
The "ships" to lay out on lettuce leaves, decorate with contrasting vegetables - tomatoes, black olives.Bon Appetit!