Preheat oven to 150 C, 300 F, Gas Mark 2. Descale the underside of the fillet by pulling a knife downwards towards you, across the scales. Place the herbs onto a lightly oiled piece of foil, top with the salmon, squeeze over the juice of 1 lemon add the wine and season with white pepper. Top with another lightly greased sheet of foil and loosely wrap. Place on a baking sheet and cook for 20 minutes per 500g (1lb). When cooked allow to stand until completely cold. Make up the aspic jelly as per pack instructions. Flood the serving plate with a layer and refrigerate until set. Top with the salmon and working from the head to tail end layer with cucumber. Spoon over some of the remaining aspic, and pour any remaining aspic into a suitable sized clingfilm lined tin and refrigerate until set. When set chop remaining aspic into cubes and spoon around the edge of the salmon and serve. NOTES : A wonderful centre piece for a Christmas buffet.