serves 4

250g Hebridean Smokehouse peat-smoked salmon

130g puff pastry

clarified butter or olive oil

1 tsp shallot, finely grated

freshly ground black pepper and sea salt

dill fronds for garnishing

to make the horseradish and dill sauce

1 tbsp creamy or hot horseradish sauce

2 tbsp mayonnaise

2 tbsp thick or Greek yoghurt

small bunch of fresh dill, very finely chopped

For the sauce, combine all the ingredients in a bowl, mixing well to produce a delicate pale green sauce flecked with dill.

Prepare the puff pastry by rolling out on a floured surface to a paper-thin layer. Lay the pastry on an oven tray covered with silicone paper and brush with a little clarified butter or olive oil. Dot with the grated shallot and grind over a little of the seasoning. Using a fork, liberally prick the pastry to prevent it rising in the oven. Chill or leave the pastry somewhere cool while the oven is pre-heated to 200 C (175 C in a fan-assisted oven). Bake the pastry until golden brown, flat tening it with a spatula if it begins to bubble during baking. Once the cooked pastry has cooled, using a long-bladed knife, cut 4 squares of crisp pastry about 3 inches square. It is best to make the pastry the day you plan to use it, but it would be fine stored for 24 hours in a sealed container.

To serve, place a pastry square in the centre of a medium-sized plate, put 2-3 slices of salmon as twisted peaks on the pastry and, after beating the sauce to thin it a little, allow a tablespoon of sauce to run over half the fish and pastry. Garnish with dill.