Wash the cucumber, cut it lengthwise into two halves, then crosswise into 4 parts. It turned out 8 "boats".
Remove the seed chamber.
Cut off the "bottom" a little from the outside of the boats for stability.
Cut the pink salmon into cubes. This time I took canned pink salmon, but it's better to take salted or smoked. It's both piquant and brighter.
Drain the water from 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.
Put the "boats" on lettuce leaves, decorate with contrasting vegetables - tomatoes, olives.
Enjoy your meal!
