By Luke Mangan

Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Special options: Gluten free, Lactose free, Low Carb
Course: Entree

This recipe originates from Norway.

INGREDIENTS

1 x 2kg salmon (1 side with skin on)

Cure mix
3 cups rock salt
½ cup soft brown sugar
zest of 2 lemons
zest of 2 limes
zest of 2 oranges
30ml cognac
bunch of dill, chopped
bunch of fennel tops, chopped
Melba toast

METHOD

Blend everything together and rub all over the salmon and refrigerate for no longer then 3 hours.

Wash off and pat dry. Place chopped dill and fennel on top and slice thinly.

Toast bread, cut off sides. Slice through the centre and cut on an angle. Drizzle with extra virgin oil and season. Toast under salamander.

Serve with herb crème fraîche (chopped dill mixed with the crème fraîche).