Cured Sockeye Salmon with Blackened Cucumber, Cucumber Ketchup, Horseradish and Salmon Roe Buttermil

Ingredients

• 300g of sockeye salmon, skin removed and pin boned
• 50g of table salt
• 50g of caster sugar
• 300g of cucumber, diced
• 25g of onion, diced
• 50g of green pepper, diced
• 100g of water
• 80g of white wine vinegar
• 1g of agar agar
• 3g of table salt
• 40g of caster sugar
• 1 cucumber
• 80g of buttermilk
• 1g of table salt
• 8g of horseradish sauce
• 24g of whole milk
• 20g of salmon roe
• 18 oyster leaves, or small borage leaves or other sea herbs