METHOD
Place salmon skin side down onto a
plate large enough to accommodate
the fish. Run your hand over the flesh,
feeling for any leftover pin bones.
Remove any lingering bones with
tweezers.
Add one teaspoon of mustard to the
top/flesh side of the salmon, brushing
it all over. The coating should be
quite fine.
Mix the sugar, ground sea salt and
crushed peppercorns in a bowl,
followed by the chopped dill. Mix until
distributed evenly.
Spoon the mixture over the same
fleshy side of the salmon and gently
press it into the fish. Smooth over
with a spoon.
Slice the lemons thinly and place over
the salmon.
Place the salmon onto a piece of
cling film and wrap tightly. Place into
the fridge with weights onto the top
of it. (A few cans of whatever you
have in the cupboard will do the trick.)
Turn the salmon every 12 hours, and
at 48 hours it'll be ready to slice and
eat. Remove from the fridge, discard
the lemons, slice and enjoy! It will
keep well for up to 4 days.
This dish makes a beautiful
centerpiece at a dinner party, or use it
for more casual gatherings and light
meals. Enjoy!
