Remove any bones and impurities from the salmon and place on a flat tray.
Lightly crush the spices in a mortar, then mix with salt and sugar.
Rub the salmon with the dressing and leave to marinate for about 4-24 hours. Then remove from the pickle and continue processing.
We will only pickle the fish for a short time today and then warm it slightly in the oven.
Halve the Hokkaido pumpkin, remove the seeds and cut into pieces, season lightly with salt. Cook in a preheated oven at 180°C for 30-40 minutes.
Separate the pumpkin from the skin, puree the flesh together with the ginger, the orange zest and the lemon in a blender. Add the butter, vanilla, lemon oil and lemon juice. If necessary, dilute with a little stock and season again with salt. Keep the puree warm.
Blend the whole egg, egg yolk, miso and Pro Espuma together with a blender, gradually blending in the melted butter. Season to taste with salt and pour into an ISI Espuma bottle.