Preheat the oven to 180°C and grease two ramekins with oil and cling film.
Oil the cucumber strips and line the ramekins, leaving an overhang to seal the top later.
Mix the ricotta, egg yolk, salmon, smoked salmon, dill, and lemon juice together.
Fill the ramekins with the mixture, fold over the cucumber and cling film, and chill for one hour.
Place ramekins in a deep dish with boiling water halfway up the sides and bake for 15-20 minutes.
Combine the spinach and frisée in a large bowl to prepare the salad.
Blend the dressing ingredients until smooth and toss with the leaves just before serving.
Turn the timbales out onto plates and serve alongside the dressed salad and herb oil.