Serves 6 people
Prep 48 hours

  • 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.