Pre-heat the oven to 160 oC/310oF/gas3. Season the salmon and wrap in one layer of buttered foil. Slide onto baking sheet and into the oven and bake until just opaque, about 10 minutes. Remove and allow to become completely cold.
Wet the inside of six small ramekins and line with cling film. Lie a sprig of dill in the base of each and cut discs of smoked salmon to fit neatly into the base of the dill,
Flake the cold salon, removing any bones, and put it with any jellied juices into a large bowl. Mix in the mayonnaise and crème fraiche and season with dill, lemon juice, salt and pepper. Divide evenly between the rameins and cover with any overhanging cling film. Allow them to set in the fridge for about 12 hours preferably overnight.
Turn out and serve on a few dressed salad leaves with a wedge of lemon and brown bread and butter.
This recipe has been brought to you in partnership with FRESH magazine
