Matt Tebbutt showcased a tasty trout mousse with cucumber salad on Saturday Kitchen.

The ingredients are: 200g hot smoked trout, 125g cream cheese, 1 tsp horseradish cream, 1 lemon, juice only, pinch salt, pinch ground white pepper, Melba toast circles, to serve, 2 tbsp dill sprigs, to serve and edible flowers, to serve.

For the cucumber salad: 40g caster sugar, 100ml white wine vinegar, 2 sprigs fresh dill, ¼ cucumber, thinly sliced into rounds and pinch salt.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.