WHAT YOU’LL NEED
1kg salmon, skinned and trimmed
30 coriander seeds
20 juniper berries
20 black peppercorns
2 lemons, zested
2 limes, zested
1 bunch of dill
375g of flaky sea salt
100g of granulated sugar
50ml of gin
PREP & COOK
Start by toasting the coriander, juniper and peppercorns in a hot pan for 3-4 minutes to release the flavours.
Place the toasted species, lemon and lime zest, dill and 100g of the sea salt into a food processor and blitz to a coarse consistency.
Transfer to a bowl and fold through the remaining salt, the sugar and the gin to create your cure.
Generously coat the salmon all over with the cure, then leave in the fridge for 10 hours, covered in cling film.
When you’re ready to serve, rinse the salmon well and pat dry with kitchen paper. Dice or slice depending on preference, discarding some of the edges if they’re too salty.