Lightly oil 6 ramekins with a few drops of olive oil.

Cut smoked salmon into strips.

Line the ramekins with salmon strips, leaving an overlap.

In a mixing bowl, combine white crab meat, diced avocado, diced cucumbers, diced tomato, snipped chives, lemon juice, salt, pepper, trout black caviar, and horseradish sauce.

Gently stir to combine.

Add additional lemon juice and seasoning to taste.

Adjust seasoning as needed.

Spoon the filling into the salmon-lined ramekins, filling them about 2/3 full. Use the back of a spoon to compress the filling.

Fold the overlapping salmon over the filling to enclose.

Cover each ramekin with saran wrap.

Refrigerate for at least 6 hours, or preferably overnight.

Prepare the trout caviar cream by mixing creme fraiche, horseradish sauce, lemon juice, salt, pepper and reserving 1 oz caviar for garnish.

Taste the trout caviar cream and adjust the seasoning as needed.

Peel the cucumber, slice it lengthwise, and scoop out the seeds.

Slice the cucumber thinly.

Prepare the cucumber dressing by combining Dijon mustard, balsamic vinegar, extra olive oil, salt, and pepper in a jar. Shake well to emulsify.

Taste the cucumber dressing and adjust the seasoning as needed.

Add fresh herbs to the cucumber dressing.

To serve, remove the saran wrap from a pillow.

Place a plate over the ramekin and turn it upside down.

Release the salmon pillow from the ramekin onto the plate.

Repeat with all ramekins.

Surround each salmon pillow with the sliced cucumbers.

Pour the cucumber dressing over the cucumbers and salmon pillows.

Place a dollop of trout caviar cream on top of each salmon pillow.

Garnish with reserved caviar and a sprig of chervil.

Serve immediately with thinly sliced wholemeal bread.