For the cured salmon, peel the skin and pith away from the flesh of the oranges and grapefruits then cut into 4 segments - reserve these for the garnish. Slice the rest of the fruit finely and reserve

Combine the granulated sugar, juniper berries, peppercorns and fresh dill with enough salt to cover the fish in a bowl

Lay a large sheet of cling film over a stainless steel or glass tray. Lay half the fruit slices on top of the cling film to approximate the shape of the salmon. Spread half of the salt mixture over the fruit and top with the salmon. Top the salmon with the remaining salt, followed by the rest of the citrus fruits

Wrap the salmon in the cling film and leave in the fridge for 18-24 hours. Once the salmon is firm and the texture even - it is ready to use

Remove the cling film and marinade from the salmon and rinse the fish in cold water. Dry the fish and wrap in fresh cling film. Chill for a further 4-6 hours before serving

For the garnish, place the avocado in a bowl and season with salt, pepper and lemon juice. Pour into a blender and blitz on a high speed - while adding the water to make a purée

Cut the reserved citrus segments into triangular sections and reserve. Pick small sprigs from the chervil and dill. Cut the chives into long sections

Cut the salmon into 1/2 cm thick slices and lay 2 of these slices across each plate. Season with a little salt and pepper

Arrange the citrus fruits, avocado purée, caviar and herbs along the length of the 2 slices and serve