For the cured salmon
Peel the skin and pith away from the flesh of oranges and grapefruits then cut 4 segments from each and reserve for the garnish
Slice the rest of the fruit thinly and reserve it.
Combine the salt, sugar, spices and dill.
Lay a large sheet of cling film over a stainless steel or glass tray. Lay half the fruit slices on the top of the cling film to approximate the shape of your salmon. Spread half of the salt mixture over the fruit and follow with the salmon.
Top the salmon with the remaining salt followed by the rest of citrus fruits.
Finally, wrap the salmon in the cling film and leave in the fridge for 18 – 24 hours. When the salmon is firm and the texture is even, then it is ready.
Rinse the salmon in cold water, discard the marinade, dry the fish and wrap in fresh cling film. Chill for a further 4-6 hours before serving.
For the garnish
Peel the avocado and cut into rough pieces. Season with salt, pepper and lemon juice.
Place the avocado in the bowl of a liquidiser and add the water on a high speed to give a smooth purée.
Cut the reserved citrus segment into triangular sections and reserve.
Pick small sprigs from the chervil and dill. Cut the chives into long section.
For the crab mix:
Check the crab for any shell or cartilage then combine with 2 teaspoons of lemon juice and enough mayonnaise to bind the crab together.
Transfer to a piping bag fitted with 1 ½ cm nozzle. Keep in the fridge until needed.
To finish
Cut the salmon into slices about ½ cm thick and lay 2 on each plate.
Arrange the citrus fruits, avocado, caviar and herbs along the length of the 2 slices and serve.
For the crab mix:
1) Check the crab for any shell or cartilage then combine with 2 teaspoons of lemon juice and enough mayonnaise to bind the crab together.
2) Transfer to a piping bag fitted with 1 ½ cm nozzle. Keep in the fridge until needed.