Smoked salmon stuffed cucumbers

• 1 large cucumber
• 2 tsp  finely chopped fresh dill
• Salt for sprinkling
• 2 tbsp  whipping cream
• 4 oz  Seabright smoked salmon
• Squeeze of lemon juice
• 6 oz  curd cheese
• Salt and pepper
• 2 tsp  finely chopped fresh chives
• 1 head of iceberg lettuce
• 1/4 pint  natural yogurt
• Red pepper, to garnish

Cut the cucumber in half lengthways and scoop out the seeds.

Sprinkle the surface with salt and leave to stand for 1 hour.

Work the Seabright smoked salmon and the cheese in a blender until smooth.

Stir in the chives.

Mix the yogurt, cream and dill together, adding lemon juice and seasoning to taste.

Rinse the cucumber thoroughly and pat as dry as possible.

Using a pastry bag, fitted with a 1/2 inch plain nozzle, pipe the smoked salmon mixture into the hollow left in the cucumber, sandwich the two halves together firmly, wrap tightly in plastic wrap and chill for a least 1 hour.

Arrange the lettuce leaves on a serving plates.

Unwrap the cucumber, trim away the ends and slice carefully into 1/4 inch slices.

Arrange these on top of the lettuce.

Spoon a little of the yogurt mixture over, and garnish with a little redpepper.
 
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