Individual smoked salmon terrines

500g thinly sliced smoked salmon
300g creme fraiche
100g cream cheese
5 tb lemon juice
2 tsp finely chopped fennel (optional)
3 tb olive oil, plus extra for greasing
1 tsp caster sugar
1 cucumber, thinly sliced
finely chopped fresh dill, chopped, plus extra sprigs to garnish

In a food processor, whizz 200g salmon, then add the creme fraiche and cream cheese. Scoop into a bowl and fold in 2 tb lemon juice, a pinch of salt, pepper and the fennel (if using)

Very lightly oil 8 dariole moulds and line with the remaining slices of smoked salmon, allowing them to hang over the edges. Spoon the pate between the moulds and fold the salmon over to cover. Cover with cling film and chill for 2 hours or overnight.

Mix the remaining lemon juice, the olive oil and sugar together. Divide the cucumber on each plate.....use about 8 slices in an oval shape. Turn the terrines out on the cucumber and garnish each with a dill sprig. Sprinkle the cucumber with the chopped dill and spoon over the dressing.