Citrus-cured salmon

Citrus-cured salmon. Photo / Ian Jones

1 side NZ salmon, pin-boned
1 cup brown sugar
1 orange, zested and juiced
1/2 grapefruit, zested and juiced
1/2 cup pink rock salt, ground
1 tbsp mixed peppercorns, crushed
1/2 cup dill fronds, roughly chopped
1 knob ginger, peeled and grated
1 tsp ground ginger

In a food processor or pestle and mortar, combine all ingredients and grind to a paste.

Cut the salmon to the width of a snaplock bag.

Place some of the mixture into the bag, then add the salmon and cover with more mixture.

Seal the bag and refrigerate overnight.

Remove the salmon and scrape away the mixture, keeping it for the next batch.

Slice the salmon thinly and serve with cinnamon-roasted mushrooms, goats' feta and shaved brazil nuts.