Cured Loch Duart salmon with oyster mayonnaise, pickled cucumber and horseradish snow

To make the cured salmon, mix the salt and sugar together. Sprinkle a layer onto an empty gastro or baking tray and place the skinless side of salmon on the cure. Then, cover the fillet with the rest of the mixture and allow to cure for 3 hours

To make the horseradish snow, first add the cornflour to a small bowl, and add a splash of milk. Mix until it forms a smooth paste

Add the rest of the milk to a medium saucepan. Scrape the cornflour paste into the pan, and cook out over a medium heat, whisking, for 2-3 minutes

Remove the thickened milk from the heat and whisk in the creamed horseradish

Let the milk cool slightly then add in the buttermilk and whisk again. Season to taste with lemon juice and salt, then let infuse for one hour

To make the pickled cucumber, place the vinegar, water and sugar into a small saucepan. Bring to a boil and then set aside and allow to cool

After 1 hour, pass the infused milk through a chinois or fine mesh sieve

Transfer the strained mixture to a metal tray or baking dish that is deep enough to hold all the liquid. Transfer to the freezer until it's frozen solid, about 3-5 hours, depending on the size of the dish

Peel the cucumber and use a melon baller to scoop out the flesh. Pour the cooled pickling liquid over the balls of cucumber and set aside

To make the oyster mayonnaise, first add the oysters to a food processor along with the egg yolk. Process until smooth, then gradually stream in the grapeseed oil with the machine running. Season to taste with lemon juice and salt. Transfer to a squeezy bottle

Blend the dill and sunflower oil together in a high-powered blender

Once cool, strain the dill oil through a muslin cloth. Set aside

Transfer the dill oil to a pan and heat it until it splits. Transfer to a bowl over some ice water, and cool quickly

After the salmon has cured, rinse off the salt and sugar with cold water. Gently pat the salmon dry

Cut the salmon into 1cm cubes, roughly 3-4 per portion

Mix the ikura with a dash of ponzu

Finally, use a small cutter to cut out the oyster leaf into 1cm disks

When ready to serve, scrape the frozen horseradish-infused milk with a fork into a fine snow

Place a few cubes of salmon in a bowl, and then squeeze some oyster mayonnaise in the centre. Top the oyster mayonnaise with the ikura, and then top each piece of salmon with some pickled cucumber and a circle of oyster leaf. Drizzle over some dill oil, and add the horseradish snow at the table