Directions

1. To make the salmon, put the cream cheese, grated horseradish and the lemon zest and juice in a bowl and mix well. Spoon into a piping bag or a sandwich bag with the corner snipped off.
2. Pipe the horseradish cream onto the smoked salmon and roll up in cling film. Allow to rest for at least an hour. Slice into portions just before serving.
3. Heat the oil in a medium sauté pan and quickly cook the fennel with a pinch of salt. Add the cream and dill, transfer to a blender and blitz until smooth.
4. To make the dressing, mix together the ingredients in a bowl or shake in a screw-top jar.
5. To serve, place the salmon portions onto the plate, along with the salad and dressing. Top with the cucumber, fennel and dill.