Salmon and Roe Salads

Halve the apples and hollow out the halves to make bowls, leaving the outer walls 5-8 mm thick. Brush inside the apple bowls with lemon juice. Cut the smoked salmon into wide strips. Dry the prawns. Heat the oil and quickly fry the prawns on both sides. Season with salt, take out of the pan and leave to cool. Trim and wash the spring onion and cut into strips or rings. Wash and trim the celery and slice or cut into strips. Leave the celery leaves whole or tear into smaller pieces. Wash and drain the dill and redcurrants. Wash the lettuce leaves, tear into bite-sized pieces and drain well. Trim and wash the red pepper and cut into thin strips. Peel the cucumber and cut lengthwise into very thin strips. Halve the lemon slices. Mix the lime juice, grape seed oil, salt, pepper and sugar to make a dressing. Mix all the salad ingredients and toss in the dressing. Fill the apple bowls with salad, then arrange the strips of salmon, prawns, ginger and caviar on the salad. Garnish with dill, lemon slices, redcurrants, celery leaves and lemon zest. Serve sprinkled with sesame seeds.