Skin and pin bone the salmon. Cut down the middle and remove blood line. Top and tail the two sides of salmon. Wrap very tightly in cling film and freeze.
Slice 5 slices per portion, on a gravity slicer, and lay in a circle on grease proof paper.
Mix the crab with enough mayonnaise to bind. Season with the chives, salt and lime juice. Weigh into 60g piles. Spread along a length of cling film, roll and freeze.
Cut into 6cm lengths and remove cling film. Freeze
Juice the peppers. Remove the foam from the top. Weigh 260g of juice. Mix with the veg gel and bring to the boil. Pour over a flat tray to obtain a thin film.
Wrap the crab in the jelly and allow to defrost.
In a pan put horseradish, milk powder, sugar and milk. Bring to the boil and leave to infuse for 10 minutes. Pass the liquid and blend in the pro crema. Pass in to paco beakers. Freeze. churn
Roll the bread out very thinly through a pasta machine. Cut into 2cm squares and place between 2 silpats. Bake for 8 minutes at 180?c
Jullienne the lemon zest and blanch in water 3 times. Dry well. Coat in the caster sugar and heat to 150?c. Remove from heat and stir until it crystalises.
Lay salmon on a plate. Lightly dress with the vinaigrette. Place a canellonni on the salmon going from 12 o’clock to 3 o’clock. Set the bread tuille at 5 o’clock. Scatter the lemon zest around the salmon. Poach the langoustine for 1 minute. Place at 8 o’clock. Spread a few celery cress leaves around excluding the tuille. Roche the ice cream and place on the tuille