To make the mayonnaise, whisk the yolks, white wine vinegar and mustard until thoroughly mixed

Slowly add the grapeseed oil, until it becomes emulsified and thick (if it becomes too thick add a little warm water). Add salt to taste

For the avocado purée, put the avocado flesh into a bowl add the lemon juice and mix

Place into a blender with the milk and blitz till smooth. Taste, adding salt and lemon juice if required. Place into a piping bag

To make the crab salad, place the white meat into a bowl. Mix the brown meat, dill and mayonnaise in another bowl

Add to the white crab and mix thoroughly and season to taste

For the cucumber balls, peel the cucumber. Make the balls by using a melon baller. Add the juice from the cucumber and place into a vacpac bag and seal

To make the cucumber jelly, juice the cucumbers, then pass through muslin. Take ¼ of the liquid and whisk in agar agar. Let it sit for 20 minutes

Meanwhile, soak the gelatine in cold water. Bring the liquid up to the boil, remove from the stove and add the drained gelatine. Whisk in remaining liquid and season. Set in suitable size trays and leave to chill until needed

To prepare the mackerel, mix the lemon and salt together and allow to dissolve

Take the mackerel and split from the bottom of the fish straight up the belly to the head, remove the insides and the head, then turn it on to its back and remove the blood line

Wash under water, then from the head to the tail, remove the fillet in as fewer movements as possible. Once removed, take out the rib bones and V bone it

Skin it, remove the blood line, then slice thinly and marinade with the lemon and salt mix

To serve, spoon the crab mix in eight or nine mounds on the plate

The avocado purée is then piped in the gaps and the remaining garnish, except the mackerel, is arranged on the plate

The mackerel is then added and the dish is finished with caviar, red vein sorrel and micro rocket