Prepare this dish 24 hours in advance to cure the fish and develop the delicious fruity flavours.
- Combine the salt, sugar, orange rind, lemon rind, lime rind and dill in a bowl. Season with pepper.
- Sprinkle half the salt mixture over the base of a large rectangular ceramic or glass dish. Place the salmon, skin-side down, over the salt mixture. Sprinkle salmon with remaining salt mixture and drizzle with the orange juice. Cover with plastic wrap, pressing it down onto the surface of the salmon to tightly seal. Cover with more plastic wrap. Place a small chopping board over the salmon and top with 2 cans to press down. Place in the fridge for 24 hours to cure.
- To make the Dijon cream, combine the sour cream, lemon juice and Dijon mustard in a bowl. Stir until smooth. Season. Place in the fridge until required. Drain the salmon from the curing liquid. Use paper towel to pat the salmon dry. Place, skin-side down, on a serving platter or board. Top with the extra dill sprigs, asparagus and fennel. Use a sharp knife to slice the salmon very thinly. Serve with the Dijon cream.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set