Lay the salmon skin-side down in a large Le Creuset Stoneware 32cm Heritage Rectangular Dish. Make a cure by combining together the caster sugar, coarse sea salt, orange juice and zest, gin (if using), lemon juice and grated beetroot (set 1 tablespoon of beetroot aside). Spread the cure mixture evenly over the fish, rubbing in well with your hands.

Cover the fish with clingfilm, top with a smaller dish and weigh down with a heavy weight. Chill overnight in the fridge.

Make the beetroot salt by mixing the reserved tablespoon of grated beetroot, mix into the Maldon salt. Spread out thinly onto a Le Creuset baking tray and dry out in an oven (set to 100°C/ Fan 80°C/ Gas Mark ¼) for a couple of hours.

Scrape the marinade off the salmon and carefully wipe off the excess with a wet tea towel. Using a very sharp knife, thinly slice the fish away from the skin (discard the skin).

Just before serving, make kale chips by frying off pieces of kale in a little oil in a frying pan until crisp. Then fry the shredded nori.

Arrange a few slices of cured salmon on Le Creuset Botanique Collection Appetizer Plates with dollops of crème fraiche. Scatter over the kale chips and crispy nori. Garnish with sliced beetroot and fennel fronds and serve with beetroot salt and sauerkraut on the side.

To make the sliced candy-striped beets:

Thinly slice the beets using a mandolin or sharp knife. Alternatively, radish or regular beets can be used as well.

To make the golden turmeric sauerkraut:

Mix a dusting of turmeric through store-bought sauerkraut until the colour changes.