This is a very impressive first course and one I made up for my daughter’s wedding.  I made 290 and not one was a failure!  If you do not want to use a cooking ring, just serve a spoonful on the rocket and arrange a twist of smoked salmon on top.

325 g ( 12 oz) salmon fillet, skinned
150g (5oz) full fat Philadelphia cheese
2 tablespoons Mary Berry’s Mustard Dressing
1-2 tablespoons fresh dill, chopped
1oz (25g) wild rocket
salt and pepper
5 slices cocktail smoked salmon slices

You will need 6 x 2½” (7cm) metal cooking rings.

Line a baking sheet or tray with cling film and place the rings ontop.

Arrange salmon on foil on a baking sheet.  Bake in pre-heated oven 160C/375F/Gas 3 for about 10 mins until salmon is just cooked.  Set aside to cool

In a large bowl mix the philadelphia, Mary Berry’s Mustard Dressing and fresh dill together.  Season with salt and pepper and mix until smooth.  Flake the salmon pieces into the philly bowl with any juices – keep the salmon fairly chunky, still with a little texture.

Arrange a handful of rocket into the bottom of each ring – squash down using a small ramekin.  Divide the salmon mixture between the rings, squash down a little and level the top.  Arrange the long slices of smoked salmon on top of each ring (in a swirl).  Lightly cover with cling film and leave to set in the fridge for a few hours or overnight if time.

Serve on individual plate with a little more Mary Berry’s Mustard Dressing drizzled around the edge of the plate

Serves 6