For the dish
Place the red cabbage on the plate and place the salmon on top. Garnish with the apple puree, chips, crumble, chive oil and Port syrup.
For the salmon
Spread the mousse on all sides of the salmon. Spread a piece of cling film on a cutting board and spread bacon slices so that their edges are touching. Place the salmon on the bacon and roll tightly with the help of the cling film. Place in the fridge for at least 4 hours. Place water in a pot large enough to fit the salmon fillets comfortably. Heat water to 70°C and maintain at that temperature. Place rolls in the water and cook until done but still succulent. Take the rolls out of the water and remove cling film. Drain well on absorbent paper. Place a frying pan over high heat, add the olive oil and sauté the salmon rolls until golden brown.
For the salmon mousse
Place salmon, egg white and salt in a food chopper. Combine well and then add the cream taking care not to over mix. Pass mixture through a sieve and add chives and lemon zest.
For the braised red cabbage
Place a pot over medium heat, add the olive oil, onion and fennel. Season with salt and sweat until softened. Add the cabbage, apples and currants. Cook until soft then add the cider vinegar and chicken stock. Bring to the boil, cover and cook until the cabbage is soft. If at the end of the cooking there is excessive liquid, increase the heat and cook, uncovered, until most all the liquid has evaporated. At the end add the butter and chives and stir.
For the apple puree
Place a pot over medium heat, add butter and apples and cook until quite soft. Pulverize in a blender and pass through a chinois. Melt the sugar in a pot with the vinegar, making sure it doesn’t caramelize, and add the apple puree. Cook over a very low heat until it forms a thick puree, approx. 6 hours.
For the Port syrup
Place all ingredients in a pot and simmer until the wine turns a syrupy consistency. Pass the syroup through a chinois.
For the hazelnut crumble
Place all ingredients in a blender and grind well.