Serves: 4
Cooking time: short

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 five 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.