For the marinated salmon, grate the zest and squeeze the juice from the lemon into a bowl. Add the salt and sugar and mix. Place some clingfilm on a flat baking tray. Scatter some of the salt mix across the clingfilm

Place the salmon on top and cover with the rest of the mix, making sure to rub it in well. Wrap the fish in clingfilm and place in the fridge for 24 hours

Once marinated, remove the fish from the fridge, and wash the salt marinade off. Remove the skin from the salmon very carefully

Cut into thin slices, then dip the underside of the salmon in finely chopped chives

Place the dough on a floured table and roll into the shape of a bread tin. Place in the bread tin and prove again. Place in a hot oven 180ºC/Gas mark 4 for 35-40 minutes

Once cooked and golden brown, remove the bread from the oven and cool on a wire rack. Then place the bread in the freezer. When frozen, slice very thinly

Place on a baking sheet and dry out in a cool oven at 100ºC for 5-8 minutes

To plate, dip one end of the salmon slices in chopped chives and lay across a plate (dark plates or slate works very well with this dish). Serve the oyster mayonnaise in a side dish and place the croutons on the side. Serve immediately

For the oyster mayonnaise, put the oysters, mustard, and lemon juice in a small jug and blend with a hand mixer, adding the oil slowly like a classic mayonnaise. Pass though a fine sieve and add the chives

For the croutons, blend the oil and coral together. Place the flour and salt in a bowl and add the oil mix

Mix the yeast and half the water together and add to the flour, adding the rest of the water slowly until the dough is just sticking to the bowl. Cover with clingfilm and leave to prove (it should double in size)