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Method
- Place the salmon in a bowl and cover well with the sea salt. Cover the bowl with cling film and refrigerate overnight.
- The next day, rinse the salmon. It should feel a little bit hard and leathery. Place in a clean bowl.
- For the marinade, whisk together the olive oil, lemon juice, rind, dill, sugar, sherry and pepper. Pour over the salmon and leave, covered, in the fridge overnight.
- Carve the salmon finely and serve with crisp salad leaves, oatcakes and mayonnaise.
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