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- 1 medium-sized salmon fillet, boned and cleaned
- 120g sugar
- 400g sea salt
- 1 lemon
- Handful dill
- Large bunch dill, chopped
- 1 Lemon
- Black pepper
Slice the salmon in half and place it skin side down on a large tray.
Place the salt and sugar in a blender, add the zest of the lemon and the dill and blend to a dry paste.
Rub this paste all over the salmon flesh, covering everything. Lay a tea towel on top and place in the fridge overnight, to allow the fish to cure
The next day, run the salmon under cold water to wash off excess salt, pat dry and place on a board.
Brush lightly with olive oil, then garnish with chopped dill, lemon zest and pepper. Slice thinly.