Serves 4


Salmon wet cure

200g water

200g rice wine vinegar

1 lemon

3tbsp sugar

1tbsp toasted cumin

250g centre cup wild salmon fillet

70g fine table salt

Crab claws

4 crab claws

1 finger limes

50g blanched ginger, diced

Juice from half lime

Few drops of almond oil

Cucumber carpaccio

2 cucumbers


Olive oil

Dill emulsion

1kg dill

500ml pomace oil

2 egg yolks

1tbsp white wine vinegar

1tsp Dijon mustard

Juice of ½ lemon


To serve

Herbs or herb flowers, according to season


Salmon wet cure

Mix the rice wine vinegar, lemon, sugar and toasted cumin to create the wet cure. Evenly salt the wild salmon with salt and leave to cure in the fridge for 1 hour.Rinse the salt and place salmon in fresh cold water for 1 hour. Remove from water and place salmon in wet cure for 1 hour. Remove the salmon from cure, pat dry and slice into 2mm slices.

Crab claws

Heat seasoned water until it reaches 72C and poach the crab claws for 7 minutes. Leave to cool in water.When cool, crack and remove the white meat, picking finely to remove any pieces of shell. When cold, season with finger limes, almond oil, diced blanched ginger and lime juice.

Cucumber carpaccio

Peel the cucumbers and slice into 2mm thickness lengthways. Place the cucumber slices into a Sous Vide bag, overlapping slightly. Season lightly with salt and a little olive oil. Compress on full power in the vac pak machine. Leave to marinade for one hour.Make a round template with a piece of card to fit the base of the plate. With a very sharp knife, cut around the template. Remove the top sheet of plastic and turn the cucumber onto the serving plate, removing the other piece of plastic.

Dill emulsion

Pick the dill sprigs and blanch in boiling water until tender. Refresh in iced water and squeeze out in a clean tea towel until completely dry.Blend the dill with the pomace oil until smooth and pass through a fine muslin cloth.Emulsify the egg yolks and Dijon mustard with white wine vinegar. Slowly add the dill oil until emulsified and thick. Season with pepper and lemon juice.

To serve

Lightly brush the cucumber with a little rice wine vinegar. Place the crab meat down the centre of the cucumber. Place the sliced salmon on top and pipe a little dill mayonnaise on top. Garnish with herbs or herb flowers.