1 large cucumber
2 teaspoons finely chopped fresh dill
Salt for sprinkling
2 tablespoons whipping cream
4 oz Seabright smoked salmon
Squeeze of lemon juice
6 oz curd cheese
Salt and pepper
2 teaspoons finely chopped fresh chives
1 head of iceberg lettuce
1/4 pint natural yogurt
Red pepper, to garnish
Cut the cucumber in half lengthways and scoop out the seeds. Sprinkle the surface with salt and leave to stand for 1 hour.
Work the Seabright smoked salmon and the cheese in a blender until smooth. Stir in the chives.
Mix the yogurt, cream and dill together, adding lemon juice and seasoning to taste.
Rinse the cucumber thoroughly and pat as dry as possible. Using a pastry bag, fitted with a 1/2 inch plain nozzle, pipe the smoked salmon mixture into the hollow left in the cucumber, sandwich the two halves together firmly, wrap tightly in plastic wrap and chill for a least 1 hour.
Arrange the lettuce leaves on a serving plates. Unwrap the cucumber, trim away the ends and slice carefully into 1/4 inch slices. Arrange these on top of the lettuce. Spoon a little of the yogurt mixture over, and garnish with a little red pepper.