For the beetroot cured salmon:

1⁄2 side of salmon
2 beetroots
5 juniper berries
200g caster sugar
200g table salt
1 shot gin, we use a local gin, Anno, but any London dry gin is fine
Zest of two lemons

For the horseradish cream:

1 tsp Colman’s horseradish
150ml whipping cream
Salt and pepper to taste

For the cucumber Jelly (Ingredients 1):

1 cucumber
Zest of 1 lime
1⁄2 bunch of dill

For the cucumber Jelly (Ingredients 2):

50ml white wine vinegar
45g caster sugar
100ml water
Small pinch of salt

Ingredient 3:

4 gelatine leaves

For the beetroot-cured salmon:

1. Excluding the salmon, blitz all the ingredients in a food processor, place over the cling film and wrap the salmon.
2. Leave for 24 hours.
3. Gently wash and pat dry.
4. Keep cling filmed or in an air tight container until ready to use. When ready to slice discard the end slices as these are likely to be too salty. I prefer to slice the salmon as thinly as possible so it melts in the mouth!

For the horseradish cream:

1. Whip the cream until it forms stiff peaks.
2. Add the horseradish and season to taste.

For the cucumber jelly:

1. Mix ingredients 1 in a food processor.
2. Pass through a muslin cloth and set aside.
3. Bring ingredients 2 to the boil. Add gelatine and leave to cool.
4. Place a terrine mould in a bain marie of ice water. Add ingredients 1.
5. Mix in ingredients 2 with a fork, ensuring everything is mixed well.
6. Store in the fridge immediately and set.