Ingredients

• vegetable oil
• for greasing
• 1 cucumber
• peeled and cut into long strips using a vegetable peeler
• 115g/4oz ricotta cheese
• 1 egg yolk
• beaten
• 125g/4½oz salmon fillet
• skinned and cut into small pieces
• 50g/1¾oz smoked salmon
• cut into small pieces
• 2 tsp chopped fresh dill
• ½ lemon
• juice only
• 20g/¾oz baby spinach leaves
• 20g/¾oz frisée lettuce
• central leaves removed
• 20g/¾oz French dressing
• 30g/1oz honey
• 30ml/1fl oz white balsamic vinegar
• 500ml/18fl oz vegetable oil
• 5g finely chopped shallot
• ½ garlic clove
• finely sliced
• 1 tsp chopped fresh basil
• 1 tsp chopped fresh thyme leaves
• 1 tsp chopped chives
• 1 tsp chopped fresh parsley
• dash herb oil (optional)

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two ramekins with cling film.
• Lightly oil the strips of cucumber. Line the ramekins with the cucumber leaving an overhang at the sides (this will be folded over to cover the top later).
• Mix together the ricotta cheese
• egg yolk
• salmon and smoked salmon
• dill and lemon juice. Use this to fill the ramekins and smooth the tops.
• Fold over the cucumber and cling film to seal and place in the fridge for at least an hour.
• Put the ramekins in a deep ovenproof dish. Add enough boiling water to come half way up the sides of the ramekins. Cook for 15-20 minutes
• then set aside to cool.
• For the salad
• put the spinach and frisée in a large bowl.
• Combine all the other ingredients in a blender until smooth. Just before serving
• toss the salad leaves in the some of the dressing. (Any leftover dressing can be kept in the fridge for a few days.)
• To serve
• turn out the timbale onto plates and serve the dressed salad alongside. Dress the plate with the herb oil
• if using.