Mix the curing ingredients together and liberally coat the salmon on both sides. Rub in slightly and place in a plastic food bag, or wrap tightly in clingfilm.
Place the salmon on a flat surface in your refrigerator and weigh down with whatever’s heavy in your fridge or tins from your storecupboard.
Leave in the fridge for 24-48 hours, flipping it over every 12 hours to even the curing process. When ready to eat, remove from the plastic wrap and scrape the curing ingredients off the surface of the salmon. Slice thinly, and serve.
I like to serve mine with a mix of crisp salad leaves with pomegranate beads, and a dressing of 1 teaspoon Dijon mustard, 1 tablespoon gin, 1 teaspoon maple syrup, 4 tablespoons lemon juice and 6 tablespoons olive oil.
