Place 70g salt and 40g caster sugar into a bowl and mix. Line a baking tray with several layers of cling film. Pour half of the sugar and salt mixture into the tray, making sure it is spread evenly over the tray.
Place 300g salmon on top then cover it with the remaining mixture and sprinkle over 10 ml Hendricks gin.
Wrap tightly in cling film and leave in the fridge for 24 hours. Remove the cling film and rinse under cold running water to wash away the sugar and salt; pat the salmon dry with a tea-towel.
For the ketchup, put 1/2 cucumber, 25ml rice vinegar, 1/2 tsp sugar and 1/2 tsp salt into a food processor, blitz then add 1 tsp xanthum gum until thickened.
For the pickle, warm 10g sugar and 20ml rice wine vinegar in a pan, add slices of 2 small snack cucumbers and dill, then leave to infuse.
To serve, slice the salmon thinly and place around a pile of the pickled cucumbers and a spoonful or two of ketchup. Decorate with borage flowers and dill.
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