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 to serve

For the cucumber dill sauce:

+ third of a cucumber, peeled, seeded and diced
+ 80g soured cream
+ juice of half lemon
+ 1 shallot, finely diced
+ 1 small bunch dill, chopped
+ caster sugar to taste
+ salt and ground white pepper

METHOD:

+ 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.

+ 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.

+ 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.

+ For the sauce: combine all ingredients and season to taste.

+ Serve slices of loaf with the sauce and steamed peeled new potatoes.