Pickled Cucumber: Thinly slice the cucumber (skin on). In a container with a lid, combine the apple cider vinegar, sugar, hot water and salt. Add in the cucumbers. Pop the lid on, shake well and refrigerate for a minimum of 2 hours. Overnight is best.
Griddled Potatoes: In a large saucepan of boiling salted water, parboil the potatoes until tender but with a little bit of bite. Drain and allow to go cold. Cut in half lengthways and thread on to skewers. Drizzle with olive oil and salt. Heat up the griddle pan to a medium heat and griddle slowly for 15/20 minutes or until they develop a golden char effect.
Salad: Thinly slice the granny smith apple and half the radish lengthways. To assemble the salad, using a big platter or wooden board spoon the whipped herby ricotta on the board and spread out. Scatter the salad leaves on top. Layer on the radish and apple. Flake in the hot smoked salmon. Remove the potatoes from the skewers and dot around the salad.
Garnish: Drizzle with a little extra virgin olive oil and lemon juice, add a little sprinkle of sea salt and top with pea shoots.
