Put one of the salmon fillets, skin-side down, on to a large sheet of cling film. Mix the dill with the salt, sugar and crushed peppercorns and spread it over the salmon. Place the other fillet on top, skin side up. Tightly wrap in 2 or 3 layers of cling film and lift on to a large shallow tray. Rest a slightly smaller tray or chopping board on top of the fish and weight it down. Refrigerate for 2 days turning the fish every 12 hours so that the briny mixture which has developed inside the parcel, bastes the outside of the fish. For the horseradish and mustard sauce, stir together all the ingredients except for the cream. Whip the cream into soft peaks, stir in the horseradish mixture, cover and chill. Remove the fish from the briny mixture and slice it as you would smoked salmon, then serve with the sauce.

Preheat the oven to 180°C / 350°F / Gas 4 Remove the crusts from the bread, butter each slice (one side only) and then cut each slice into half (diagonally to make triangles). Arrange one layer of bread, buttered-side down over the base of the buttered baking dish. Sprinkle the bottom layer with some cinnamon and half the raisins. Repeat the same steps making a second layer. Cover the second layer of raisins with the remaining bread, again, buttered-side down. Next, make the custard: Measure out the milk and add the cream, then whisk together with the eggs, vanilla extract, sugar (add a pinch of salt if using unsalted butter). Pour the mixture through a fine sieve over the bread. Sprinkle the sugar over the top of the pudding, and some freshly grated nutmeg Cover the pudding and allow soak up the custard for at least 1 hour, or you could even refrigerate overnight (if soaking overnight – reserve some custard and add before cooking the next day). To cook: Place the pudding in a bain-marie (pour in enough water to come halfway up the sides of the baking dish), and bake in the middle of the oven for about 40 – 50 minutes (maybe up to 1 hour), until the top is crisp and golden and the custard is set. Serve the pudding warm with some softly whipped Irish cream, or extra custard.