Salmon and cucumber terrine

1. Using a mandolin or vegetable peeler, cut the cucumber into thin ribbons, lengthways – you will need about 160g-worth.
2. In a large bowl, mix together the crème fraîche and soft cheese. Then add the flaked salmon, lemon juice and zest, and dill. Mix thoroughly and season with black pepper, to taste.
3. Line 4 small ramekins with cling film leaving an overhang on all sides and line with the cucumber slices, with their ends overhanging.
4. Fill about 3/4 of each ramekin with the salmon mixture and smooth the top. Fold the overhanging cucumber ribbons over, cover with plastic wrap and refrigerate for at least 2 hours.
5. Open the plastic wrap and invert on to a serving dish.
6. Carefully remove the plastic wrap and serve with a side of pea shoots, or watercress for a more peppery taste.

Serving suggestion

For a more filling meal, serve with wholegrain crisp bread or a slice of lightly toasted sourdough bread.