Combine salt and sugar and cover diced salmon in mix before pressing gently so cure is firmly on flesh then cure in the fridge for 3 hours before washing off the cure mix.

Juice cucumber and set juice to the side before seasoning reserved pulped flesh and freezing to create cucumber granita.

Combine cucumber juice with citric acid, caster sugar and agar agar and whisk on the heat simmering for 3-4 minutes then pour into container to set in fridge.

Shred red cabbage and cover with red wine vinegar, salt and sugar, repeatedly stirring to ensure all the cabbage is pickled and soft ready for juicing.

Add sliced red cabbage into a pot with a lid, seasoning, 100ml red wine, fresh basil leaves and a little veg stock bring to the boil before simmering until cooked through.

Blitz and strain the pickled red cabbage using the juice as a jus.

Freeze the pulped red cabbage to use as a granita.

Assemble dish.