To cure the salmon

Blitz the cucumber, to make a rough puree. Mix in the salt and sugar. Pour over the salmon making sure the salmon is covered. Leave for 2 hours in the fridge. Remove from the salt cure and wash off. Pat dry and then remove the skin and blood line. Dice into small cubes. Reserve in the fridge.

For the marinated cucumber

Boil together the vinegar, shallots, coriander seeds and sugar. Leave to cool. Place the cucumber into the liquid and leave for 30 minutes. Remove from the liquid and pat dry. In a bowl add the cucumber, dill and olive oil.

To pickle the shallot

Boil together the sugar and vinegar. Pour over the shallots when hot, leave to cool down and place in the fridge overnight.

To make the wasabi mayo

Mix together the mayo, wasabi and lime juice. Place into a piping bag.

To plate

Arrange the cucumber in the centre on the plate. Spoon 3 small spoonful’s of the cured salmon onto the cucumber. Scatter the radish, coriander and pickled shallots over and around the salmon. Finish with a few dots of wasabi mayo.