- 1 grapefruit, zest and juice
- 2 limes, zest and juice
- 2 lemons, zest and juice
- 4 bunches dill, chopped finely
- ¼ cup caster sugar
- ½ cup salt flakes
- 1 x 1kg boneless, skinless fillet salmon
- ¼ cup seeded mustard
- rye bread and lemon wedges, to serve
1 Combine the citrus zests, ½ the dill, sugar and salt flakes in a small bowl. Lay the salmon fillet in a large ceramic or glass dish and coat on all side with the salt mixture. Sprinkle with the citrus juices, then wrap tightly and refrigerate for 24 hours.
2 Rinse well, then pat dry and place in a clean ceramic or glass dish. Smear on all sides with mustard and sprinkled with dill. Wrap tightly and refrigerate for 24 hours.
3 Slice finely and serve with rye bread and lemon wedges.