Boil rock salt, sugar, black peppercorns, star anise, cloves, juniper berries, and water for the cured salmon.

Add sliced fennel off the heat and infuse.

Cool the solution and marinate the salmon uncovered in the fridge for 24 hours to dry.

Cut 8 half-inch cubes from the thick part of the salmon.

Boil creme fraiche with smoked salmon trimmings and skin for the wild smoked salmon cream.

Cool and pass the mixture.

Place in the pacojet with trimmed smoked salmon and freeze.

Blend when frozen and fold in 150-200g of creme fraiche.

Season with lemon juice, tabasco, smoked paprika, salt, and pepper.

Bring lemon puree, white wine, white wine vinegar, fennel, ginger, star anise, and black peppercorns together and cover for the lemon balm jelly.

Simmer for 40 minutes on low heat.

Pass onto lemon verbena and lemon balm and infuse for 2-3 hours while covered.

Pass through a muslin and set with gelatine.

Whisk creme fraiche, add horseradish and vinegar just before it gets to a stiff peak for the horseradish cream.

Put into a small plastic bottle.

Blanch and refresh watercress, squeeze out water for the watercress puree.

Freeze in pacojet container.

Pour in the reduced cream when frozen and season with Worcestershire sauce, salt, and pepper.

Pass through a sieve and put in a small plastic bottle.

Bring apple vinegar to a boil with 50g of sugar for the pickled vegetables.

Marinate vegetables for 2 hours in the solution.

Place 25g of wild smoked salmon cream into a consomme bowl and cover with 100ml of lemon balm jelly to assemble.

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.

Place 5 or 6 chive flowers and 1 tsp of cold-pressed rapeseed oil.