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Serves: 4 as a starter or 2 as a salad
Prep time: 15 minutes

I love those dishes that you bring to the table where everyone grabs a fork, a hunk of bread and tucks in. It’s so social and opulent. The smokiness in smoked salmon is a match made in heaven when paired with tart and creamy Stilton. I’ve just used Stilton in the dressing, but a nice crumble of Stilton to the salad would certainly bring it up a notch.

For the dressing
100g Stilton cheese
Zest and juice of 1 lemon
200ml-soured cream
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper

300g smoked salmon
1 cucumber, stripped into ribbons with a potato peeler
10 radishes, trimmed and finely sliced
3 spring onions , finely sliced
1 teaspoon extra virgin olive oil
1 tbsp poppy seed, lightly toasted

Place the Stilton, lemon juice, soured cream, olive oil with some black pepper and a pinch of salt into a blender and blitz for 15 seconds until smooth.

Spread the salmon in neat waves over a large plate or platter. Put the cucumber ribbons, radishes and spring onions into a mixing bowl and dress with lemon juice, olive oil and some salt and pepper.

Drizzle the dressing over the salmon, then top with the salad, then give it a final drizzle. Bring to the table and let everyone help themselves.