Smoked salmon and cucumber salad recipe
 The fresh flavours of cucumber, dill and fennel combine in this impressive smoked salmon salad. 100g/3½oz cream cheese 100g/3½oz piece fresh horseradish, peeled and grated2 lemons, zest and juice150g/5½oz piece smoked salmon 100g/3½oz cream cheese 100g/3½oz piece fresh horseradish, peeled and grated 2 lemons, zest and juice 150g/5½oz piece smoked salmon 50ml/2fl oz extra virgin olive oil1 fennel bulb, very thinly sliced on a mandolin100g/3½oz dill, plus extra for garnishing 50ml/2fl oz double cream 50ml/2fl oz extra virgin olive oil 1 fennel bulb, very thinly sliced on a mandolin 100g/3½oz dill, plus extra for garnishing 50ml/2fl oz double cream 50ml/2fl oz extra virgin olive oil 2 tsp white wine vinegar 1 garlic clove, very thinly sliced on a mandolinthyme sprig, leaves picked½ shallot, thinly sliced1 tsp pink peppercorns, crushed 50ml/2fl oz extra virgin olive oil 2 tsp white wine vinegar 1 garlic clove, very thinly sliced on a mandolin thyme sprig, leaves picked ½ shallot, thinly sliced 1 tsp pink peppercorns, crushed 1 cucumber, very thinly sliced on a mandolin 1 fennel, very thinly sliced on a mandolin 1 cucumber, very thinly sliced on a mandolin 1 fennel, very thinly sliced on a mandolin Method To make the salmon, put the cream cheese, grated horseradish and the lemon zest and juice in a bowl and mix well. Spoon into a piping bag or a sandwich bag with the corner snipped off.Pipe the horseradish cream onto the smoked salmon and roll up in cling film. Allow to rest for at least an hour. Slice into portions just before serving.Heat the oil in a medium sauté pan and quickly cook the fennel with a pinch of salt. Add the cream and dill, transfer to a blender and blitz until smooth. To make the dressing, mix together the ingredients in a bowl or shake in a screw-top jar.To serve, place the salmon portions onto the plate, along with the salad and dressing. Top with the cucumber, fennel and dill. To make the salmon, put the cream cheese, grated horseradish and the lemon zest and juice in a bowl and mix well. Spoon into a piping bag or a sandwich bag with the corner snipped off. To make the salmon, put the cream cheese, grated horseradish and the lemon zest and juice in a bowl and mix well. Spoon into a piping bag or a sandwich bag with the corner snipped off. Pipe the horseradish cream onto the smoked salmon and roll up in cling film. Allow to rest for at least an hour. Slice into portions just before serving. Pipe the horseradish cream onto the smoked salmon and roll up in cling film. Allow to rest for at least an hour. Slice into portions just before serving. Heat the oil in a medium sauté pan and quickly cook the fennel with a pinch of salt. Add the cream and dill, transfer to a blender and blitz until smooth. Heat the oil in a medium sauté pan and quickly cook the fennel with a pinch of salt. Add the cream and dill, transfer to a blender and blitz until smooth. To make the dressing, mix together the ingredients in a bowl or shake in a screw-top jar. To make the dressing, mix together the ingredients in a bowl or shake in a screw-top jar. To serve, place the salmon portions onto the plate, along with the salad and dressing. Top with the cucumber, fennel and dill. To serve, place the salmon portions onto the plate, along with the salad and dressing. Top with the cucumber, fennel and dill.