Instructions: Combine the diced smoked salmon, shallots and dill in a bowl. Whisk together the vinegar and sesame oil and add to the salmon mixture. Season with salt, pepper and turmeric powder. Place 2 metal rings, each 7cm (3 inches) in diameter on a small flat tray. Divide the fish mixture in half and spoon into the metal rings. Spread the creme fraiche in equal quantities on top and smooth the surface. Refrigerate for at least 30 minutes or overnight.

To finish, arrange the cucumber slices in the centre of the plates to form a ring. Remove the metal rings from around the potted salmon, then carefully lift them and place in the centre of the cucumber ring. To add a finishing touch, garnish with the dill and a teaspoon of salmon roe.

Note: Instead of using metal rings, you can put the mixture into ramekin dishes and spread the creme fraiche on top. Garnish and serve in the ramekins.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.