Ingredients
300-400g Salmon Fillet skin removed
25g Salt
25g Caster Sugar
Freshly chopped herbs - eg dill tarragon
Zest of 1/2 lemon
freshly crushed pepper to taste
Method
Rinse the salmon and pat dry. Roll out a double layer of clingfilm. Mix all the ingredients and lay half out in the centre of the clingfilm to the size of the fillet. After placing the salmon on top, cover with the rest of the ingredients then wrap in the clingfilm. Put into a sealable plastic bag and keep in the fridge for 48 hours, turning the fish every 12 hours. Remove the clingfilm, wash under cold water, pat dry then slice thinly to serve.