Serves 6
Prep time: 10 minutes + 48 hours marinating
Cooking time: nil
1 Combine the citrus zests, ½ the dill, sugar
and salt flakes in a small bowl. Lay the salmon fillet in a large
ceramic or glass dish and coat on all side with the salt mixture.
Sprinkle with the citrus juices, then wrap tightly and refrigerate
for 24 hours.
2 Rinse well, then pat dry and place in a clean
ceramic or glass dish. Smear on all sides with mustard and
sprinkled with dill. Wrap tightly and refrigerate for 24 hours.
3 Slice finely and serve with rye bread and
lemon wedges.
Ed Halmagyi is a well known Australian chef, presenter, food
writer and media personality.
This recipe first appeared in The Manly Daily.