Ingredients

• 1/2 cup plain Greek-style yogurt
• 1 tablespoon bottled white horseradish
• 1 3/4 teaspoon grainy mustard
• 1/2 tablespoon fresh lemon juice
• 1 seedless cucumber, peeled and halved crosswise
• 1/4 large sweet onion
• 7 to 8 ounces hot-smoked salmon, mackerel, or trout
• Equipment: an adjustable-blade slicer
• Accompaniment: bagel chips (optional)

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Instructions

1. Whisk together yogurt, horseradish, mustard, and lemon juice. Season with 1/4 teaspoon salt.
2. Cut thin ribbons of cucumber with slicer, then very thinly slice onion. Toss with half of yogurt sauce.
3. Discard skin from fish and break fish into large flakes. Arrange fish on cucumber-onion mixture and serve with remaining sauce.