Empty the bread sauce packet into a saucepan over a medium heat and add some of the milk to make a thick paste. Gradually add the rest of the milk and whisk until creamy, about 7 minutes.
Add the salmon to the sauce along with the lemon juice, cream and seasoning. Stir well then transfer to individual ramekins or pots. Place in the fridge to chill for 1 to 2 hours until firm.
When ready to serve, remove from the fridge and garnish with a little fresh dill.