Salmon Gravadlax, Marinated Cucumber Salad and Dijon Mustard Dressing

500g piece of centre cut salmon fillet, skin on, scaled and pin-boned
50ml vodka 
250g rock salt
500g caster sugar
1 tbsp fennel seeds
1 tbsp juniper berries, crushed
pinch of whole cloves
2 bunches of dill (1 roughly chopped and 1 with stalks removed and finely chopped)
French mustard

Cucumber Salad:
2 cucumbers, peeled and sliced thinly
table salt
200ml white wine vinegar
200g caster sugar
1 red chilli
1 bay leaf
1 star anise
2 shallots, finely chopped
½ bunch of chives, chopped

50ml white wine vinegar
1 tbsp French mustard
1 egg yolk
1 tsp caster sugar
½ tsp salt
freshly ground black pepper
150-200ml vegetable or light olive oil
a little finely chopped dill

Baby salad leaves

For the Gravadlax:
Rub the vodka into the flesh side of the salmon. 

Mix together the salt, sugar, spices and roughly chopped dill. Put half this mix into a plastic container.

Place the salmon on top, skin-side up and cover with the rest of the mix until the salmon is buried.  

Cover with clingfilm and refrigerate for two-to-three days.

Remove the salmon from the marinade and wash to remove excess salt. Dry thoroughly.

Spread a thin layer of French mustard on the salmon and allow to dry briefly.

Press the finely chopped dill onto the mustard-smeared salmon, until covered.

Thinly slice the salmon at a 45 degree angle down to, but not including, the skin. The skin can be discarded.

Cucumber Salad:
Sprinkle the cucumber with a little table salt to draw out excess moisture and stand in a colander for 30 minutes.

Rinse thoroughly in cold water to remove the salt, then pat dry.

To make a marinade, place the sugar, vinegar, chilli, bay leaf and star anise in a pan. Bring to the boil, then remove from the heat, allow to cool and pass through a sieve.

Combine the cucumber, marinade, shallots and chives and stir together gently so as not to break up the cucumber.

Refrigerate until needed.

Combine all ingredients into a food processor except the oil and dill. On a slow setting, trickle in the oil until you have a runny mayonnaise, then fold in the dill.

To serve:
Fill a small ring with marinated cucumber.

Roll slices of gravadlax into a rose and place on top of the cucumber.

Remove the ring.

Garnish with baby salad leaves and dressing.