Put the cucumber into a colander with 1 teaspoon of the salt, mix well and leave for a couple of hours.

Put the remaining salt, white wine vinegar, water, sugar and juniper berries into a saucepan and bring up to a simmer. Set aside to cool then add the gin and the dill.

Pack the cucumber into 3 x 200ml sterilised jars and pour over the brine. Remove any air bubbles and seal. Chill for at least 3 days before using. Best used within 2 months.

Heat the oven to 160°C.

Put three-quarters of the oats into a food processor with the salt and baking soda. Blitz to a flour and add to a large bowl along with the remaining oats, flour and the dill. Stir well.

Heat the butter and water together in a pan (or in the microwave) and bring to a boil. Stir into the oats until it forms a reasonably sticky dough.

Roll out between layers of baking paper to 3-4mm thickness. Cut into rounds, squares or rectangles and put onto a couple of trays lined with baking paper.

Bake for 25 minutes or until just colouring at the edges.

Cool and keep in an airtight container for up to 2 weeks.

Mash the cream cheese with the wasabi, dill, lemon zest and juice. Season to taste with salt and pepper. Mash the hot-smoked salmon through the mix.

Line a mini loaf tin with plastic wrap or baking paper.

Line the tin with slices of cold-smoked salmon, ensuring that there is some overlap.

Spoon in a thin layer of the hot-smoked salmon mix, pressing lightly so there are no air pockets. Add another layer of cold-smoked salmon. Repeat until you have used up all the ingredients.

Cover with cling film, cut some cardboard to fit on top and weigh down with some cans and chill in the fridge overnight.

Just before serving, remove from the fridge and remove the plastic wrap or baking paper. Use a very sharp knife to cut into thin slices, wiping the blade clean between slices.

Put a slice of terrine onto each oatcake, top with 1-2 cucumber slices and garnish with dill.