1. For the curing mixture, add the salt, caster sugar, lemon zest and black pepper in a bowl. 2. Roughly chop the fennel and thyme together. Add to the curing mixture and combine well. 3. Lay the salmon fillet onto some cling film and cover both sides liberally with the curing mixture. Wrap closed and place in the fridge for at least 3 hours, up to overnight. 4. Remove the salmon from the fridge and scrape off most of the curing mixture. If a few bits stay behind that is fine. 5. Trim the tail and belly off. Slice thinly into ribbons for serving. 6. For the mousse, add the salmon off-cuts, Fairview Crème Fraîche, lemon juice, capers, smoked paprika, cayenne pepper to a blender and season. Blend until thick and creamy. 7. For the pickles, heat the white wine vinegar, caster sugar, salt and grated turmeric until just before it boils. 8. Peel the quartered red onion into petals and place them into the hot pickling mixture. Allow to stand for at least 30 minutes in the fridge. 9. For the dressing, add the garlic, tahini, honey, rice wine vinegar, mirin, olive oil and salt into a bowl. Whisk to combine. 10. Thinly slice the beetroot and apple. Use a small round cutter to cut them into neat shapes for plating. 11. Brush the phyllo ribbons with melted butter and bake until golden and crispy. 12. Portion elements onto a plate and garnish with finger lime cells and some nasturtium leaves.