Lay out the salmon and cut out six pretty slices that you can wrap around 6 small sprigs of dill, discarding the tougher stalks. Roll them up for a 1980’s-style garnish. Place on a plate.,

Very finely chop the rest of the salmon and place in a bowl with the cottage cheese.,

Pick, finely chop and add most of the remaining dill, then squeeze in the juice of 1 lemon and season to perfection, tasting and tweaking.,

Crack the eggs into a shallow bowl and whisk with the horseradish, ketchup, Worcestershire sauce and a pinch of black pepper.,

Place a large non-stick frying pan on a medium-high heat. Once hot, add 1 tablespoon of olive oil.,

Dunk the crumpets into the bowl of egg mixture, pressing lightly and turning to encourage them to soak up the mixture.,

Cook for 2 minutes on each side, or until golden (in batches, if needed).,

Alongside, place a medium non-stick pan on a high heat with the butter, prawns and a pinch of paprika.,

After a couple of minutes, add the shrimp to the prawns and toss for a minute, then squeeze in the juice of ½ a lemon and turn the heat off.,

Divide the crumpets between your plates, topping with the creamy salmon mixture.,

Spoon over the prawns and shrimp, add the smoked salmon rolls and remaining dill, then flick over an extra pinch of paprika, if you like.,

Serve with lemon wedges, for squeezing over. Delicious with champagne or whisky.