Vodka-cured salmon with corn and dill cakes

1.For the salmon, remove any pin bones from the fillet with pliers or tweezers. Give the salmon a good rinse under cold water, pat dry with a tea towel then transfer, skin-side down, to a deep dish lined with a sheet of plastic wrap which overhangs all sides.

2.Place sea salt, sugar, dill, zest, peppercorns and beetroot in a bowl and mix well. Add vodka and mix again. Pour mixture over salmon then fold plastic wrap over the fillet and wrap tightly. Place a smaller tray on the salmon and weigh down with a heavy weight, such as a tin or some jars. Leave to cure in the fridge for two days.

3.Unwrap salmon, wash off cure mix under cold running water, pat dry then slice diagonally as thinly as possible.

4.For the corn and dill cakes, place chopped corn, flours, baking powder, dill and chilli in a large bowl. Mix well then fold in beaten egg yolks and milk. Add a couple of pinches of salt and pepper then rest mixture in the fridge for 20 minutes.

5.Preheat oven to 140°C. Heat a large non-stick frying pan until hot, add 1 tablespoon of mixture and cook for 30 seconds on each side, then taste and adjust seasoning if required. Add a little of the oil to the hot pan followed by spoonfuls of corn mixture (around 2 tablespoons per cake). Cook cakes for 1-2 minutes on each side then transfer to a baking tray and keep warm in the oven. Repeat with remaining oil and mixture.

6.Place cucumber in a large bowl, sprinkle with the salt and leave to sit for 5-6 minutes, then squeeze out and discard liquid. Pour vinegar, sugar and the extra virgin olive oil over cucumber and mix well.

7.To serve, place corn cakes on serving plate and arrange about 100g sliced salmon on top (keep leftovers in fridge for another meal). Top with cucumber salad and garnish with snow pea tendrils and drizzle with cucumber vinaigrette.