Gravlax of Salmon with Citrus and Turmeric

Serves 10-12 as an appetiser Ready in 12-24 hours

700g side of salmon, skin on, pin bones removed

¼ cup + 2 tbsp smoked salt (I used Pacific Harvest Mānuka Smoked Salt)

¼ cup + 2 tbsp brown sugar

¼ cup + 2 tbsp dill, finely

chopped

1 orange/tangelo/lemon or 2 mandarins, washed

2 tbsp freshly grated

turmeric root

2 tbsp vodka or another spirit

such as brandy or gin

fresh dill or chives and parsley, finely chopped, to serve

Place the side of salmon onto a piece of waxed paper. Place the salmon on a metal baking rack in a large dish.

Place the salt, sugar and dill in a bowl. Using a microplane or fine grater, zest the citrus fruit and add to the salt. Finely grate the turmeric and add to the salt. Mix well. Add the vodka and mix.

Using kitchen gloves, spread the salt mixture evenly across the top surface of the salmon, pressing it on firmly. Cover with a piece of waxed paper and place a wooden chopping board on top. Place the salmon with board on top onto the bottom shelf of your fridge. Half fill a heavy pot with water and place on top of the board to weigh down the salmon even more (or use heavy cans of food, about 500g). Leave overnight or for 24 hours to create a drier salmon.

The next day remove the tray from the fridge. Scrape the salt and herb mixture* off then carefully rinse under cold water. Pat dry with paper towels. Place the salmon onto a clean board.

To serve, scatter the chopped herbs over the cured salmon fillet. Use a very sharp knife to slice into paper-thin slices.