Ingredients

• 135g cream cheese
• 2 free range eggs
• 1 teaspoon smoked or sweet paprika
•   salt and pepper
• 3 spring onions, chopped
• 3 roasted peppers (from a jar), chopped
• 50g stale breadcrumbs
• 300g tinned salmon, flaked
• 500g new potatoes
• third of a cucumber, peeled, seeded and diced
• 80g soured cream
• juice of half lemon, juiced
• 1 shallot, finely diced
• 1 small bunch dill, chopped
•   caster sugar, to taste
•   salt and ground white pepper

Method

1. Pre-heat oven to 180°C/Gas Mark 4 and oil a 14cm x 21cm loaf tin. Line the base and two opposite sides with baking paper.
2. Combine cream cheese, eggs, paprika, spring onions, peppers, breadcrumbs, salmon, salt and pepper and mix thoroughly. Beat eggs in a bowl and add to mixture and fold in.
3. Spoon mixture into the prepared tin and bake, uncovered for about 40 minutes or until firm. Allow to rest in a warm place for 5 minutes before turning out.
4. For the sauce: combine all ingredients (cucumber, soured cream, lemon juice, shallot, dill, caster sugar, salt and ground white pepper) and season to taste.
5. Serve slices of loaf with the sauce and steamed peeled new potatoes.

Notes