1 cucumber, peeled with a vegetable peeler into ribbons
Line 4 x 8cm ramekins with cling film. Then line them with long slices of smoked salmon, ensuring that there is a slight overhang for folding later.
Place the butter in a bowl and add the creme fraiche, cream cheese, flakes of smoked mackerel, flakes of trout, crushed peppercorns, zest of 2 lemons and the juice of half and the dill and mix well. Season with salt and pepper and spoon into the ramekins. Place in the fridge for at least 2 hours, ideally overnight.
Mix the dressing ingredients apart from the cucumber together in a bowl. Add the cucumber and mix well.
Turn the Gleneagles pâté out and serve with the cucumber salad and melba toast on the side.
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