Juliet Bidwell comes up with three ‘retro dinners with a twist’ including classic festive fare of smoked salmon, beef and that old favourite – trifle

1. Place the smoked salmon, butter, lemon juice & black pepper in a food processor and, when mixed stir through the crème fraîche & chives & check the seasoning.
2. Lay out the 250g of smoked salmon on parchment paper in a single layer with the edges overlapping, measuring 20cm x 27cm. Spread the paté over the smoked salmon & roll up the longer width, using the parchment to help shape it.
3. Finally, wrap in the parchment and then secure the roll by wrapping it in cling film & twisting both ends. Place in the fridge for 4 hours before slicing

For the Cucumber Salad

1. With a vegetable peeler, peel the skin & flesh off the cucumbers in long strips while discarding the seeds. Place the cucumber strips in a bowl and add the vinegar, sugar & fish sauce. Leave for an hour and then drain.
2. To serve, plate the cucumber & top with slices of roulade, sprinkled with crushed pink peppercorns & serve with a wedge of lime