To make the relish, mix together the vinegar, and sugar in a large bowl, season with salt, then add the onion. Halve the cucumber lengthways, then using a teaspoon, scoop out and discard the seeds. Thinly slice the cucumber on diagonal to make half-moon shapes then place in the bowl. Stir in the dill and mix well then chill until ready to serve.
Break the hot smoked salmon into large flakes and arrange on a platter or individual plates with the smoked salmon and prawns. Serve with relish, soda bread and butter.
Some products in this recipe are seasonal and so may not be available to buy online all year.
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