Method

Curing Solution: Boil all ingredients. Add sliced fennel to the heat and leave to infuse. When cold, place salmon in the solution and leave to marinade uncovered in a fridge for 24 hours to dry. When marinated cut 8 half inch cubes from the thick part of the salmon.
Wild Smoked Salmon Cream: Bring crème fraîche to the boil with the trimmings and skin of the smoked salmon. Cool and pass through a sieve. Place in a Pacojet with trimmed smoked salmon and freeze. When frozen, blend and fold in a further 150/200g of crème fraîche. Season with: 1 tsp lemon juice, ½ tsp tabasco, 4 pinches smoked paprika, salt and pepper.
Lemon Balm Jelly: Bring all ingredients together and cover. Simmer for 40 minutes on a low heat. Pass onto 200g of lemon verbena and 200g of lemon balm. Leave to infuse for 2 to 3 hours while covered. Pass through a muslin and set with gelatin.
Horseradish Cream: Whisk the crème fraîche and add the horseradish and vinegar just before it gets to a stiff peak. Put into a small plastic bottle.
Watercress Puree: Blanch and refresh watercress, squeeze as much water out as possible in a paper towel. Freeze in pacojet container. When frozen, pour in the reduced cream and season with the Worcestershire sauce, salt and pepper. Pass through a sieve. Put in a small plastic bottle.
Pickled Vegetable and Solution: Leave vegetables to marinade for 2 hours in the solution.
Garnish: Chive Flowers & Organic Rapeseed Oil. Place 25g of wild smoked salmon cream into a consommé bowl and cover with 100ml of lemon balm jelly. Chill for 3-4 hours. Garnish with 2 cubes of cured salmon, 3 radish and 3 onion rings, 3 dots of horseradish cream and 3 dots of watercress puree. Then place 5 or 6 chive flowers and 1 tsp of cold pressed rapeseed oil.