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Serves: 6

250g Smoked Salmon Slices

120g Smoked Salmon

60g Melted Butter

3tsp Lemon Juice

Black Pepper

4tsp Creme Fraiche

4tsp Chopped Chives

Lime, cut into 6 Segments

Pink Peppercorns (crushed)

2 Cucumbers (Washed)

2tbsp White Wine Vinegar

1tbsp Caster Sugar

4 Dashes of Fish Sauce

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

For the Cucumber Salad

  • pictures: David Merewether

Roast beetroot & blue cheese on sourdough

Move over avocado and feta, this is a stunning sourdough topper, showcasing abundant British beetroot and stunning local creamy blue cheese from Kingcott Dairy. A delicious lunch, and the roast beetroot keeps in the fridge perfectly for three days to...

​Strawberry & vanilla possets

Kentish strawberries are outstanding in June. This showstopper of a pudding maximises their beauty and flavour. It’s elegant but very easy to make, a delicious reimagining of strawberries and cream!

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

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