Heat the oil and sauté the shallot. Add the cucumber chunks and cook briefly. Pour in the stock, bring to the boil, reduce the heat and simmer for approx. 5 mins. until soft. Puree the soup until smooth. Shortly before serving, add the gin and cream, stir in the dill, heat gently, season.
Cut the fish into 24 pieces, season and wrap each piece in half a slice of cured ham. Heat the oil in a non-stick frying pan and reduce the heat. Fry the skewers in batches over a medium heat for approx. 4 mins. on each side.
Plate up the soup and serve with the fish skewers.