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Method:

to cure the salmon:

Lay the salmon fillet skin-side down on a large sheet of cling film. Stir together the salt, sugar, pepper and lemon zest until well combined. Spread the mix on top of the fillet before wrapping in the cling film. Lay the salmon on a tray, salted side up, placing another tray on top and lay 4 or 5 tins evenly over the tray (such as tinned tomatoes/beans etc. Try for 450g tins). Tie tins down tightly so that the top and bottom tray are squishing the salmon and the pressure is evenly distributed. Refrigerate for 24 hours to complete the curing process.

For the terrine:

Use a miniature muffin tray (24 cup) and line with oil and clingfilm. Flake the smoked salmon and divide equally between each cup in the tray, pressing down firmly. Refrigerate while you make the crab mixture.

Put the crab, herbs, juice and finely chopped shallots into a bowl and mix well. Add the mayonnaise a Tbsp at a time, stirring gently until the consistency is thick but malleable, it should not be runny. You may need to adjust the amount of mayonnaise depending on the temperature and humidity of the day. Add horseradish. Spoon on top of the smoked salmon and press down firmly.Make sure that the crab filling is very slightly below the top of the cup.

Top each cup with 3 slices of cucumber, ensuring that the filling is completely covered. press down firmly again and if any of the crab leaks out, then wipe the clingfilm clean so that the cups are not overfilled. Cover with clingfilm, wrapping the whole tray tightly. Place the muffin tray in the fridge, underneath the tray containing the curing salmon and refrigerate overnight.

For the paté:

Cook the salmon in the microwave for approx. 3 mins (timings will vary depending on your oven. You want the Salmon to be cooked, but not dry. The flesh will flake away easily and be opaque when it is cooked) Combine all ingredients except oatcakes in a food processor. Whizz together until blended but not too smooth. Spoon into a plastic / glass bowl and press down lightly to even the mixture. Cover and refrigerate for at least 2 hrs before serving. (You can keep the pate for 3 - 4 days in the fridge if you need to)

To serve:

Remove the cured salmon from the fridge and wipe clean. Taste it. If it is too salty, run the Salmon under cold water and pat dry. Slice very thinly. Place 3 - 4 slices on a plate, arranging in folds and swirls.

Remove the terrines from the muffin tray and place on the plate, cucumber side down.

Place an oatcake on each plate and top with a spoonful of paté.