Ingredients

Salmon timbale
2 slices smoked salmon
250g tinned salmon
salt and freshly ground black pepper
4 tbsp mayonnaise
4 tbsp full fat crème fraiche
2 tbsp fresh dill, chopped
juice of half a lemon

Salad
¾ bag Lasting Leaf Crispy Crunchy
¼ cucumber, deseed and cut into half moons
½ red onion peeled and thinly sliced
1 round goats cheese, crumbled
1 bunch fresh dill, washed and chopped

Dressing
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar

Method

Wet the inside of 4 dariole molds or ramekins. Line with clingfilm. Place some smoked salmon into the bottom of the mold.

Mix all of the remaining timbale ingredients together. Divide between the molds and place into the refrigerator overnight.

To make the salad, place all of the ingredients into a bowl and toss well. Prepare the dressing by whisking oil and balsamic together and toss through salad.

To serve, place the timbale on a plate and remove the dariole mold or ramekin. Remove the cling film and serve with the salad.