Eastside Maison

Summer 2018

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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!

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