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1
In a food processor, process the citrus zests until coarsely chopped.
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2
Transfer to a large bowl.
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3
In a spice grinder, grind the coriander seeds to a powder and transfer to the bowl.
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4
Repeat with the juniper berries, peppercorns and bay leaves.
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5
Add the salt and sugar and mix well.
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6
Using a sharp knife, make eight 1/4-inch-deep slits crosswise in the salmon skin.
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7
Spread half of the curing mixture in a glass or ceramic baking dish that is slightly larger that the salmon fillet.
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8
Set the salmon, skin side down, in the dish.
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9
Cover the salmon with the remaining curing mixture, pressing lightly.
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10
Cover loosely with plastic wrap and refrigerate for 48 hours.
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11
Meanwhile, in a small saucepan, sprinkle the gelatin over the sake.
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12
Let stand until the gelatin dissolves, about 3 minutes.
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13
Set the saucepan over moderate heat until the sake is warm and the gelatin melts, about 1 minute.
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14
Pour the sake into a small, shallow dish and refrigerate until firm, about 1 1/2 hours.
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15
Wipe the cure off the salmon, rinse and pat dry.
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16
Remove the skin, thinly slice the salmon against the grain and transfer to plates.
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17
Cut the sake gelee into small cubes and dot them around the salmon.
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18
Garnish with celery leaves and serve.
