For the Herb cure
Place the tomatoes, small stick celery, lemon zest, orange zest, 25g horseradish, chilli, soft brown sugar and vodka into a food processor and blitz till smooth.
Once the mixture is smooth stir through the salt. Place the mixture into a bowl and place the salmon skin side up into the bowl. Using your hands, massage the mixture into the salmon and make sure the salmon is completely covered. Leave refrigerated to cure for 48hours.
Once the salmon has been cured for 48 hours, remove from the tomato mixture and quickly rinse any mixture off.
Place everything for the herb cure into a bowl and mix well. Rub this over the salmon and leave for a further 24 hours.
When ready to serve make the horseradish cream by whipping the crème fraiche, cream, creamed horseradish and celery salt until light and thick.
For the pickled vegetables bring the vinegar, sugar, salt, orange rind and lemon rind up to the boil. Place the vegetables into a solid steam container and pour the boiling vinegar over. Cover with a lid or tin foil and steam in a Miele Steam Oven at 100°C for 1 minutes or just gently simmer on the hob for 1 minute.