CAMPARI-CURED SALMON

Recipe adapted from Donna Hay’s Campari and Dill-cured salmon

Serves 15

Prep time 20 minutes Curing time 48 hours

• 1kg canning salt

• 2 cups white granulated sugar

• 1½ cups dill leaves, chopped

• grated rind of 2 large yuzu

• 2 tbsp juniper berries, crushed

• 1 cup Campari

• 1/4 cup vodka

• 1.7kg sashimi grade salmon fillet, skin on

• Mix well the salt, sugar, dill leaves, yuzu, juniper berries, Campari and vodka in a large mixing bowl.

• Prepare tray for curing. Cover tray with 2 layers of cling wrap, overlapping if required. • Spread half the salt mixture on the cling wrapped tray, top it with the salmon skin side down.

• Spread remaining mixture over the top of the salmon, making sure you cover it completely. • Wrap the salmon tightly with the cling wrap. • Top with a smaller tray and weigh down with heavy objects, e.g. tin cans.

• Refrigerate for 48 hours.

• Remove salmon and wash away the salt mixture and pat dry with paper towels. • Remove skin and slice thinly when ready to eat. Serve with guacamole.