Method

For the curing mix, mix the sugar and salt together with a drizzle of vegetable oil, pack onto the cleaned salmon and leave in the fridge for 24 hours. Rinse off. Rub with miso paste and dip into toasted sesame seeds.

For the wasabi pannacotta, soak the gelatine leaves in iced water until soft. Mix the wasabi powder with a little water to form a paste. Heat up the cream and crème fraiche, add the wasabi paste and season.

Remove the gelatine from the ice water (be sure to squeeze out all the liquid), add to the warm mix and stir in well. Place in an ice bath and set in the fridge.

For the soya jalapeno dressing, mix the soya sauce, lime juice and chopped chilli together.

For the prawn springroll mix the prawn meat with the chopped coriander, ginger and sesame oil. Season to taste.

Take the spring roll pastry shells and cut to desired size. Add a small amount of the prawn mix and fold.

Use the egg to seal the edges of the pastry. Fry in preheated oil at 180°C till golden brown. Remove and drain on paper towel.

Mix all the radish salad ingredients together and toss lightly with the soya jalapeno dressing.

To serve, slice the salmon to desired thickness. Arrange neatly on plate. Using a hot spoon, shape the pannacotta into a barrel like shape (quenelle) with the salmon caviar and place next to the salmon. Drizzle a small amount of dressing over the salmon and around the plate. Carefully place the warm prawn springroll next to the salmon. Garnish with the radish salad.

By Peter Tempelhoff of The Greenhouse and Delia Harbottle, also of the Liz McGrath Collection.