POTTED SALMON WITH CUCUMBER CHUTNEY

You can make this starter the day before, to save a bit of time. I’ve used a nice piece of salmon, but you could also use the same quantity of crab meat (half white, half brown) if you prefer.

Serves 2

150g (5½oz) piece of salmon, skin removed

75ml (2½fl oz) crème fraîche Zest of 1 lemon

1tsp chopped chives

1tsp chopped dill, plus extra sprigs to garnish

1 shallot, finely diced

Sea salt and cracked black pepper

For the cucumber chutney

¼ cucumber, peeled, deseeded and diced

A pinch of salt

50ml (2fl oz) white wine vinegar 25g (1oz) caster sugar ½tsp fennel seeds

To serve

2 spoonfuls of salmon caviar 4 thin slices of sourdough

Place the salmon in a shallow saucepan and pour in enough water to cover. Bring up to the boil, then remove from the heat and leave to cool completely.

Drain and flake the salmon into a mixing bowl. Stir in the crème fraîche, lemon zest, chives, dill and diced shallot. Season with a little salt and freshly ground black pepper and mix together. Spoon into ramekins and level the surface of each one. Place in the fridge to chill while you make the cucumber chutney.

Place the diced cucumber on a dish or plate and sprinkle a good pinch of salt over.

Toss together and leave for 30 minutes while you make the pickling vinegar.

Pour the vinegar into a saucepan and add the sugar and fennel seeds. Stir and bring to the boil, then remove from the heat and leave to cool. Rinse the excess salt off the prepared cucumber and add to the vinegar mixture. Leave for at least 45 minutes to infuse.

When you are ready to serve, remove the ramekins from the fridge and spoon some of the pickled cucumber over each one. Garnish each with a sprig of dill and a spoonful of the salmon caviar. Lightly toast the sourdough and serve alongside.