Salmon millefeuille

To make jelly, trim ends off cucumber; roughly chop. Whiz in a food processor with the dill and 100ml (3½fl oz) water until the mixture is as smooth as you can get it, then empty into a pan. Submerge gelatine in mixture; leave to soften for 5min.

Heat cucumber mix, stirring occasionally, until gelatine dissolves. Meanwhile, sit a sieve over a large jug; line with a layer of kitchen paper. Stir lemon juice and large pinch of salt  into cucumber mix. Strain through paper-lined sieve, allowing it to drip through. Set aside  to cool.

Line a loaf tin, or small serving dish, with a double layer of clingfilm; lightly grease with oil. Pour in cucumber mix, sprinkle with a little dill. Chill until set.

For the salmon millefeuille, put filling ingredients into the (cleaned-out) food processor and whiz until smooth. Check seasoning and set aside.

Line a 900g (2lb) loaf tin with a double layer of clingfilm, making sure there is excess hanging over the sides. Line tin with a layer of smoked salmon slices, overlapping slightly to cover (leave some excess hanging over sides of tin).

Spoon in one-third of the filling and level. Top filling with a single layer of smoked salmon. Repeat layering twice more, ending with a smoked salmon layer. Fold salmon hanging over edge of tin into the middle and cover with clingfilm. Chill for at least 5hr, or ideally  overnight.

Remove top clingfilm from salmon and invert on to serving plate. Lift off tin and peel off clingfilm. Invert jelly on to a board and cut into 1.5cm (⅔in) cubes; arrange around terrine. Sprinkle with dill. Serve terrine in slices (use a serrated knife), with jellies and toasts, if you like – we cut our toasts into Christmas tree shapes.

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