I love these three combinations and I think that smoked salmon should be served as plain and as simply as is possible.

Pickled Cucumber:

• 1 large cucumber
• 2 tablespoons apple cider vinegar
• 2 dessertspoons caster sugar
• 1 shallot, very finely diced
• cracked black pepper

With a vegetable peeler, peel the cucumber into very long and thin strips. 

With a very sharp knife, cut each strip into long ribbons and place these ribbons of cucumber into a bowl. Be careful not to add any of the seeds, as this can make the product very soggy.

In a small saucepan gently heat the cider vinegar and the sugar together. Do not bring them to a boil but merely a gentle simmer.

Add the cracked black pepper and the finely diced shallot to the bowl with the cucumber and then pour the warmed vinegar and sugar mixture on top. Allow this mixture to cool down and if possible allow it to infuse and develop in flavour for a number of days prior to using it.

Sweet Chilli Salmon:

• 3 darnes of salmon (cooked in the oven)
• 1 tablespoon mayonnaise
• 2 tablespoons sweet chilli sauce

Cook the salmon and allow to cool down. Season well with salt and pepper and add in the mayonnaise and the sweet chilli sauce and mix well. Chill until use.

To Serve:

• 4 large slices smoked trout
• 2 lemons
• Lettuce leaves, pea shoots

Lay a slice of trout out flat on a serving platter.

Decorate with some mixed lettuce leaves and some lemon wedges.

Place a quenelle (a small ball, shaped by using two teaspoons) of sweet chilli salmon on the platter with the salmon and arrange a small pile of pickled cucumber on the side also