Melt the butter in a small saucepan and allow it to cool slightly.

Place the smoked salmon in a food processor.

With the machine running, slowly add the melted butter until the mixture forms a smooth pate.

Remove the pate from the food processor bowl.

Add the lemon juice and lightly whipped double cream to the pate and gently mix.

Check the seasoning and adjust with salt and pepper as needed.

Line a dish with plastic wrap.

Spoon the pate into the prepared dish.

Refrigerate for at least 30-40 minutes to allow the pate to set.

Remove the pate from the refrigerator 30 minutes before serving.

Turn the pate out onto a serving dish.

Remove the plastic wrap.

Garnish the pate with a ring of cucumber slices around it.

Serve with homemade Melba toast or crackers.