*Note: Any leftover crème fraîche can be added to a soup or atop smoked salmon.
Using a melon baller, scoop out some of the cucumber flesh, leaving the bottom intact, for all of the slices. Then add a dollop of crème fraîche inside each cucumber cup. Top with a caviar cube and then a pinch of tarragon or dill.
Serve immediately, or wrap loosely and store in the refrigerator.