225g/8oz fresh salmon
5 tbsp sea salt
For the marinade
150ml/¼ pint olive oil
2 lemons, juice and finely grated rind
2 tbsp chopped dill
1 tbsp sugar
3 tbsp sherry
Serves - 6
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, gluten free oatcakes and mayonnaise.
Recipe adapted from: Good Food