Citrus-Cured Salmon

1. 1

   Allow the fish to defrost in the refrigerator. It is 'safest' to use frozen salmon so as to kill off parasites prior to curing.

2. 2

   On a baking tray which can fit into your fridge, lay out a piece of clingfilm/plastic wrap, longer than the length of the fish. Then triple the plastic wrap to increase its strength, folding it back on itself to create a strong base.

3. 3

   Combine the zests and peppercorns together with sugar and sea salt till well mixed.

4. 4

   Make a bed for the fish by spreading out half of the sugar-salt-spice mixture on the plastic wrap. Place the salmon fillet on top. Cover with the rest of the sugar-salt-spice mixture, rubbing it so the entire surface is covered.

5. 5

   Then cover with plastic wrap till a nice package is formed.Refrigerate overnight (12 hours at least), or for up to three days.

6. 6

   When ready, remove the salmon from the fridge - you should find it swimming in a pool of liquid. I discarded mine!

7. 7

   Wash the fillet under cold water to remove the cure then pat dry.

8. 8

   Slice thinly to serve and accompany with dollops of creme fraiche and more grated citrus zest. And a crisp white.

* Per serving · 4 servings · Values may vary.