Cut two large squares of cling film (about 20–25 cm each) and press one into each 9 cm ramekin, leaving plenty of overhang.

Lay half of the smoked salmon slices in each ramekin in a single layer, overlapping them so there are no gaps and the fish covers the bottom and sides.

In a bowl, stir together the cream cheese, crème fraîche, lemon zest, lemon juice, chopped chives, chopped dill, and a grind or two of black pepper. Give it a taste and add a bit more lemon or pepper if you like.

Spoon the cheese mixture into each salmon-lined ramekin. Press it down gently so it fills every corner. Fold the salmon slices over the top to fully enclose the filling, add a small extra piece in the center if needed.

Gather the cling film over the top of each ramekin and twist to seal. Refrigerate for at least 2–3 hours, or until firm.

When you’re ready, unwrap the parcels, invert them onto plates, and peel away the cling film. Serve immediately with lemon wedges, extra dill, a green salad, or crusty bread on the side. Enjoy!