Ingredients
- 1kg Salmon fillet
- 25g Coarse salt
- 25g Caster sugar
- 15g Lemon zest
- 15g Orange zest
- 3g White fine ground pepper
- 25g Finely chopped dill
Method
- Mix all of the ingredients together in a bowl, except the salmon.
- Coat the flesh of the salmon fillet completely with the mix.
- Cut the fillet into two equal halves and place together in a bag to keep all of the delicious juices inside.
- Leave to marinade in the fridge for 24 hours, turning after 12 hours.
- Wash off the curing mix, and pat dry.
- To serve, slice the salmon fillet thinly, brush with lashings of Dijon mustard, and top with some freshly chopped dill.
- Enjoy!
