1. Make a cucumber salad: finely slice a cucumber, dice a white onion and put into a large, airtight jar. Add 4 teaspoons of caster sugar and pour in equal parts of olive oil and vinegar to cover the cucumber and onion. Add salt and pepper and 25g of finely chopped dill.
2. Shake well and serve with the cold salmon, watercress and crusty white bread. Garnish with radish slices. The Pink Salad Dressing on page 27 also goes well with this salad.