40mins
300g Scotty Brand Smoked Salmon
150g cream cheese
2 teaspoons of fresh lemon juice
1 tbsp fresh dill (chopped)
Freshly ground black pepper
1 cucumber
Place 200g Scotty Brand Smoked Salmon in a blender with the lemon juice and black pepper and blitz until smooth.
Scrape down the sides and blend again, add the cream cheese and blitz until well combined.
Add the dill and gently mix in.
Line four small ramekins with cling film and line with remaining 100g of Scotty Brand Smoked Salmon leaving a little overhanging to fold over.
Pipe the salmon mixture into each ramekin, then fold over the extra to cover up.
Chill for four hours before tuning out and serving.
Peel a cucumber very lightly.
Cut in half, then cut each half into quarter length ways.
Remove the seeds and place the flesh in a vacuum pack bag.
Vacuum seal to the highest setting so the cucumber turns bright green and denatures.
Leave in bag for two hours before using.
Cut into bit size pieces and place around the plate.
Enjoy!
