Pre-heat the oven to 190C.

Lightly season the salmon and wrap tightly in tin foil.

Bake in the oven for 15 – 20 minutes until just cooked.

Leave the salmon in the tin foil to cool completely.

Beat the cream cheese and dill in a bowl until smooth and creamy.

Carefully flake the cooled salmon into a bowl with the cooking juices, making sure there are no bones.

Fold the flaked salmon into the cream cheese mixture.

Place 6 metal rings (5cms x 5cms) on a baking tray and fill with the salmon mixture.

If you want to use ramekins, make certain you line them with cling film.

Refrigerate for at least 2 hours, but overnight is best.

To serve, carefully lift off the rings (or turn the ramekins upside down and remove the cling film), garnish the top with a curl of smoked salmon and place on a bed of salad leaves with a wedge of lemon.

I serve mine with crusty French bread, but brown wholemeal bread is equally as good.