Method

• 1.
  To make the tomato water, line a fine mesh sieve with muslin or a clean Chux cloth and set over a large bowl. Place ripe red tomatoes and a generous pinch of salt flakes in a food processor and pulse until coarsely chopped. Transfer to prepared sieve and chill overnight. Do not stir or press the tomato mixture as it will make the water go cloudy (tomato water can be stored, covered and chilled, for up to 3 days; you will need 100ml tomato water for this recipe).
• 2.
  Preheat the oven to 180°C. Grease a baking tray and line with baking paper.
• 3.
  Overlap the fig leaves on a baking sheet to form an oval shape larger than the salmon. Top with salmon, skin-side down, brush with 2 tsp extra oil and season with salt flakes and freshly ground black pepper. Fold leaves over the top of the salmon (cover with more leaves if needed so that the salmon is completely encased). Brush leaves with remaining 2 tsp extra oil. Roast salmon for 18 minutes or until leaves are crisp and salmon is just cooked through.
• 4.
  Meanwhile, place 100ml tomato water, oil and vinegar in a saucepan over low heat and cook until warm. Remove from heat and add the tomatoes.
• 5.
  Transfer wrapped salmon to a large serving platter. Drain tomatoes, reserving tomato water mixture, and scatter over salmon. Spoon over some tomato water mixture, scatter with horseradish and serve with remaining tomato water mixture alongside.