Cured Salmon with Pickled Cucumber and Apple Gel Recipe - Great British Chefs

Ingredients

• 1 side of salmon, skinned and pin-boned
• 200g of coarse sea salt
• 50g of caster sugar
• 2g of coriander seeds, toasted
• 1/2 tbsp of thyme leaves
• 2 star anise, broken into petals
• 1/2 lime, zested
• 1/2 lemon, zested
• 1/2 orange, zested
• 225g of beetroot, grated
• 200g of creamed horseradish
• 100g of fresh horseradish
• 1 cucumber
• 2 green apples
• 125g of chives, roughly chopped
• 100g of Dijon mustard
• 1l whipping cream
• 300ml of water
• 200ml of white wine vinegar
• 100g of Demerara sugar
• 2 cucumbers, peeled and cut into 1cm dice
• 1 tsp mustard seeds
• 1 tsp honey
• 80g of capers
• 5g of dill, finely chopped
• 2 Granny Smith apples, peeled and cut into 1cm dice and kept in lemon water
• 2 banana shallots, brunoised
• Chardonnay vinegar to taste
• extra virgin olive oil to taste
• 500ml of apple juice, freshly squeezed
• 7g of agar agar
• 20g of sea purslane
• bronze fennel
• 1 nori sheet, blitzed into a powder
• 100g of trout roe