Boil all ingredients except for the fennel. Add sliced fennel to the heat and leave to infuse. When cold, place salmon in the solution and leave to marinade uncovered in a fridge for 24 hours to dry. When marinated cut 8 half inch cubes from the thick part of the salmon.
WILD SMOKED SALMON CREAM:
Bring crème fraîche to the boil with the trimmings and skin of the smoked salmon. Cool and pass through a sieve. Place in a Pacojet with trimmed smoked salmon and freeze. When frozen, blend and fold in a further 150 to 200g of crème fraîche.
Season with lemon juice, tabasco, smoked paprika, salt and pepper.
LEMON BALM JELLY:
Bring all ingredients together except for the last three, and cover. Simmer for 40 minutes on a low heat. Pass onto 200g of lemon verbena and 200g of lemon balm. Leave to infuse for 2 to 3 hours while covered. Pass through a muslin and set with gelatin.
Whisk the crème fraîche and add the horseradish and vinegar just before it gets to a stiff peak. Put into a small plastic bottle.
Blanch and refresh watercress, squeeze as much water out as possible in a paper towel. Freeze in pacojet container. When frozen, pour in the reduced cream and season with the Worcestershire sauce, salt and pepper. Pass through a sieve. Put in a small plastic bottle.
Bring the apple vinegar, sugar and salt to the boil. Leave the vegetables to marinade for 2 hours in the pickling solution.
Place 25g of wild smoked salmon cream into a consommé bowl and cover with 100ml of lemon balm jelly. Chill for 3-4 hours. Garnish with 2 cubes of cured salmon, 3 radish and 3 onion rings, 3 dots of horseradish cream and 3 dots of watercress puree. Then place 5 or 6 chive flowers and 1 tsp of cold pressed rapeseed oil on the plate.