Cured salmon recipe

Ingredients

• 6 Chive flowers
• 1 tsp Organic Rapeseed oil
• 1 Side of wild salmon
• 1 1/8 kg Water
• 200 g Rock salt
• 400 g Sugar
• 15 g Black peppercorns
• 10 g Star anise
• 5 Cloves
• 4 Juniper berries
• 1/2 tbsp White wine vinegar
• 1 Bunch of coriander
• 1 Fennel bulb, finely sliced
• 150 g Wild smoked salmon
• 400 g Crème fraiche
• 1 tsp Lemon juice
• 1/2 tsp Tabasco
• 4 pinchs Smoked paprika
• 1 pinch Salt
• 1 pinch Pepper
• 200 g Celery
• 1 Garlic clove
• 200 ml White wine
• 50 ml White wine vinegar
• 300 g Fennel
• 10 g Ginger
• 2 Star anise
• 30 Black peppercorns
• 1 tbsp Lemon puree
• 8 Leaves of gelatine to 1 litre of liquid
• 200 g Crème fraiche
• 1 tbsp Horseradish puree
• 1 tbsp White wine vinegar
• 500 g Watercress
• 2 tbsp Worcestershire sauce
• 300 ml Single cream, reduced by half
• 20 Small shallot or grelotte onion rings
• 20 Slices of radish
• 200 ml Apple vinegar
• 50 g Sugar
• 3 pinchs Salt