1. To cure salmon, begin by trimming and pinning (remove bones and trim fat if required) the meat. Chop and crush the herbs and spices to release the flavours.
2. From there, mix the salt, sugar, herbs and gin together. Then layer four sheets of cling film, one on top of the other, a few inches longer than the side of the salmon (this removes the "static" from the cling films and makes it become more workable).
3. Spoon the mix on your cling film sheet, and lay salmon skin side down over it, spread the rest of the curing mix over the top and wrap tightly. Place in a deep tray or dish.
4. Allow to cure for 12-16 hours in the fridge (a longer curing time gives you a firmer texture). Meanwhile, you can crack on with the tonic soda bread.
5. Mix all the dry ingredients before adding the milk and tonic. Put your dough in to a greased loaf tin and bake for 45 minutes at 170c. Allow to cool.
6. Once the salmon has cured, wash the marinade from the meat, and dry with kitchen paper. Dice the salmon into small 1cm cubes.
7. When you’re almost ready, it’s time to make the hollandaise sauce. Start by reducing the vinegar in a pan with the bay and peppercorn, strain and set aside. Blend the egg yolks in a food processor with the lemon juice and slowly incorporate the vinegar reduction.
8. Melt the butter until it separates; slowly add the butter to the yolk and vinegar until it starts to thicken. Finish with a splash of gin and season to taste.
9. Serve the tonic soda bread toasted, with the salmon, a poached egg and the gin hollandaise.