Cured sockeye salmon with blackened cucumber, cucumber ketchup, horseradish and salmon roe buttermilk sauce

Start by curing the salmon. Mix together the salt and sugar and coat the salmon evenly – like a fruit pastille. Place on a tray and refrigerate for 4 hours

While the salmon is curing, make the ketchup. Cook the cucumber, onion and pepper with the water in a saucepan until all the ingredients are soft and the water has evaporated

Blitz the mixture until smooth, and then add back to the pan. Add the remaining ketchup ingredients, and bring to a simmer, whisking to combine. Remove from the heat and refrigerate until set

For the blackened cucumber, first peel the cucumber, then cut it into four lengthways and remove the seeds. Cut each quarter in half again widthways so that you have eight rectangles

Dice two of the cucumber rectangles and set aside

Brush the remaining six rectangles with oil and season with Maldon sea salt. Blow torch the flat side where the seeds were until charred

After 4 hours, remove the cured salmon from the fridge and wash off gently under cold water. Pat dry

Slice the salmon into 12 even slices, about 1–2 cm thick

Blitz the cucumber ketchup until smooth

In a separate bowl, mix together the buttermilk, salt, horseradish sauce and milk before passing through a fine sieve

Add the salmon roe and stir to combine

To plate up, place two pieces of cured salmon on each plate with some diced cucumber, a piece of blackened cucumber and some dots of ketchup. Finish with a spoonful of buttermilk sauce and a few oyster leaves, picked borage leaves or other sea herbs just before serving