Trim off any grey pieces of the smoked salmon. Place all the ingredients in a food processor and blitz ( use the pulse function to get the desired consistency). This works as a smooth pate or more chunky.
To create a terrine line the inside of a ramekin with cling film and then layer in smoked salmon slices. Spoon the pate in the middle and fold over the over hanging pieces of smoked salmon to seal it all up. Cover in cling film and chill.
To create a simple pate, place the mixture in a ramekin. In a small saucepan or microwave melt the butter. Allow it to sit for a minute or two and skim the frothy milk solids off the top. Discard these and pour the yellow liquid over the pate. Cover with cling film and chill for 1 hour minimum.
Cucumber Pickle:
Finely slice the cucumber. In a large jam jar or sealed container which together the white wine vin-egar, castor sugar and sea salt. Pop in the cucumber, put the lid on, shake well and allow to sit in the fridge for a few hours.
