1. To cure the salmon; mix all dry ingredients, spread evenly over the side of salmon front and back, cling film and let cure for 1 hour. Wash.
2. Buttermilk sorbet; mix the sugar, water and glucose, bring to boil to dissolve sugar. Add buttermilk, creamed horseradish and salt... infuse for 30 minutes. Pass and churn in ice cream machine.
3. Emulsion; Shuck the oysters, reserving the juice. Add oysters to blender with juice. Slowly emulsify the oil. Add chopped Dill and parsley, check for seasoning.
4. For the confit salmon; cut 4 x 60g portions from the side of cured salmon. Place into a vacuum pouch with olive oil. Cook sous vide at 43˚C for 10 minutes. Remove bag and chill to room temperature,
5. Salmon tartar; Dice 100g of the side of cured salmon in a mixing bowl… add cucumber and oyster emulsion.
6. Pickling liquid; Heat all ingredients, remove from stove.
7. Pickled cucumber; slice circles of cucumber on a mandalin. Place in a vacuum pouch with 60g of pickling liquid. Vacuum seal on full compression.
8. 8. For the compressed cucumber; peel a cucumber and slice 4-inch-long strips on a mandalin; place in a vacuum pouch and compress at full pressure.
9. Cut avocado in half and remove stone and scoop flesh from skin: place in blender and blend slowly adding buttermilk until happy with consistency, check for seasoning.
10. Mooli Spaghetti: Slice Mooli on a mandalin and place in iced water.
11. For the caviar; place cabbage juice in a pan and quickly bring to the boil. Let simmer until you create a raft on top of pan. Pass through fine sieve into a second pan. Place sugar and vinegar and taste for seasoning. Weigh the juice and add 1g of agar agar to every 100g of juice. Bring to boil to rehydrate the agar agar, pass into a squeezy bottle. Remove oil from freezer and let soften ensuring it’s still very cold. Once at room temperature slowly squeeze liquid into oil moving continuously to keep droplets separate. Leave to chill in oil for 5 minutes, drain off caviar in sieve and run under cold water to remove any excess oil.
12. For the summer jus; blanch lovage leaves in boiling water for 20 seconds and shock in ice water, Strain lovage leaves and squeeze excess water. Place the rest of ingredients in a blender and blend for 3-4 minutes. Pass through a J cloth. Place 200g in the small metal gastronom. Place in freezer for granita, place the rest of the jus in the refrigerator until needed.
13. For the summer cup; soak gelatine in cold water, heat up 100g of tonic water, squeeze excess water from gelatine and add to hot tonic water. Mix with the rest of the ingredients, pour into siphon gun, charge with 2 N2) bulbs, place in fridge for 6 hours.