Cut the Alaska Wild Salmon into chunks 5 cm x 1 cm.
Arrange on top of slices of gherkin the same size.
Cook in a salamander with a little salt and oil, arrange on a small square plate with 5 little dice of apple in a straight line just above the centre of the plate and the Wild Salmon parallel below.
Surround with the cider vinegar reduction and dress the apple very lightly with the reduced cider vinegar emulsified in the processor with the rest of the ingredients.
Top the Wild Salmon with the piquant pimento julienne and garlic chips, a touch of chervil and a sprinkling of freshly milled black pepper.