1 cucumber, peeled with a vegetable peeler into ribbons
1 bunch freshly dill, finely chopped
2 lemons, zest and juice
1 tsp Dijon mustard
1 tsp caster sugar
100ml/3½fl oz extra virgin olive oil
1 tbsp pink peppercorns, crushed
pinch salt
50ml/2fl oz white wine vinegar
100g/3½ oz unsalted butter, at room temperature
150g/5½ oz cream cheese
300²µ/10½´Ç³ú crème fraîche
125²µ/4½´Ç³ú smoked mackerel
350g/12oz smoked salmon, in long slices
120g/4oz cooked trout