Ingreadient

• 200g/7oz salmon
• 350–400g/12–14oz smoked salmon, preferably in long strips
• 150g/5½oz cooked prawns
• 1 lime, finely grated zest and juice
• 100ml/3½fl oz double cream
• 100ml/3½fl oz single cream
• 4 leaves gelatine, soaked in cold water
• few fresh sprigs dill, finely chopped
• few fresh chives, finely snipped
• salt and freshly ground black pepper
• for the dill sauce
• ½ cucumber, seeds removed, coarsely grated or thinly sliced
• 300ml/10fl oz plain yoghurt or soured cream
• 2 tsp cider vinegar
• ½ lime, juice only
• small bunch fresh dill