12 slices of bread rolled out thin and buttered
950g salmon fillets cut into slices
280ml single cream
Salt and pepper
Line a basin or mould with bread as you would with apple Charlotte.
Layer up the salmon with the very finely chopped chives and dill between the layers.
Make savoury egg custard with the egg cream and milk and pour over.
Top the mould with bread. Bake in oven. Serve with dill and watercress sauce.