Beetroot-cured salmon, cream cheese, pickled cucumber & dill

Ingredients

• 1/3 cucumber, sliced thinly into ribbons on a mandolin or with a vegetable peeler
• 3 tbsp cider vinegar
• 1 tbsp caster sugar
• 1 tsp fine ground salt
• 4 slices beetroot-cured salmon or gravadlax
• 2 radishes, sliced thinly on a mandolin or with a knife
• A few dill sprigs
• Lemon juice
• Black pepper