500g sea salt

425g caster sugar

2 limes, zest/juice

2 lemons, zest/ juice

10 coriander seeds

30g black peppercorns

2 star anise

6 cloves

30ml gin

30g dried juniper berries

Fennel tops

Blend ingredients to a paste. Coat all surfaces of the skinned salmon fillet, wrap in cling film and refrigerate for 10 hours. When fillet is firm, rinse, dry and slice.

Dill oil

500ml grapeseed oil (or vegetable oil if not available)

10 bunches of dill, stalks removed

Pour the oil into a cocktail blender. Add all the tops of the dill. Blitz on highest speed until the friction of the blades gets the oil so hot that it literally starts to boil it. In turn, releasing and setting the chlorophyll into the split oil and turning it vibrant green. Pass this slowly through a muslin cloth. Cool in fridge.

Pickled cucumber

100ml caster sugar

100ml white wine vinegar

100ml water

Bring to boil together, then chill. Peel, slice and de-seed cucumber. Sprinkle cucumber with fine salt and let sit for 10 minutes, then rinse. Pour chilled pickle over the pre-salted and rinsed cucumber. Leave in pickle overnight in the fridge.

Citrus creme fraiche

400ml creme fraiche

Zest of 2 lemons

zest of 2 limes

Zest of 2 oranges

Pinch of salt

Pinch of sugar

Leave to infuse overnight, pass through fine sieve.

To plate

Layer slices of salmon. Drizzle the citrus creme fraiche. Splash some dill oil around. Lay over some of the pickled cucumber. Garnish with some slices of boiled new potatoes and fresh diced granny smith apple. Add pickled dill tips and a quick flick of fresh lemon zest.