Pressed salmon sandwiches

Trim end from baguette and discard. Cut a slit lengthwise along top, cutting down almost to the base, then carefully prise open without splitting. Pull out soft bread, leaving a 5mm-thick crust ‘shell’. (You can keep the soft bread to make breadcrumbs for another use.)

Place butter, lemon juice, zest and chives in a bowl. Stir to combine, then season with salt and pepper. Spread butter mixture over baguette shell.

Coarsely grate whole cucumber, then squeeze out excess moisture. Combine in a bowl with capers and crème fraîche.

Flake salmon, then pack in baguette. Using a knife, make a groove lengthwise in fish filling, then pack in cucumber mixture. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 1 day.

Cut baguette into 4, remove wrap and top with rocket leaves to serve.