Dazzling beetroot-cured salmon
This salmon needs to be made at least three days ahead, which means very little work to do on Christmas day
Cut the cucumber on the diagonal into slices about 0.5-1cm thick. Twist the strips of salmon around the cucumber slices, then arrange on a serving plate.
Mix together the crème fraîche, lemon juice and a little salt, then dollop a little on top of the salmon. Sprinkle over some black pepper and lemon zest before serving.