Salmon- Mix, sugar, salt, dill, lemon zest, peppercorns and gin together in a food mixer. Completly cover skinless salmon in a deep tray, cover and leave in the fridge for up to 6hrs. This will extract the moisture from the salmon and cure it. Onced cured, wash off salt ect.. and pat completely dry. Slice thinly before serving.

Dill Oil- Bring the salty water to the boil, add dill for 5 minuetes, remove from wather streight into iced water. The completly squeeze water out of dill and completely dry out. add to a jug blender with the pommace oil and blitz on high for 8 minuets. 80c

Dill Mayonnaise- put dijon, egg yolk, salt and lemon juice in a mixing bowl and whisk together until thick. Slowley add the Dill oil, continuing to mix.

Apple, kholrabi salsa- Peel the apple and remove core, cut to small even diced pieces. Peel and dice the kholrabi to the same size as the apple. Mix together with the chives and oil, season with a squeeze of lemon juice ans a pinch of salt.

to Serve, Thinly slice the salmon and lay on a plate, evenly place small dots of dill mayonnaise on to the salmon slices, sprinkly over some apple salsa and finnish with 2 grapefruit segments per portion corriander cress.