110g dark brown sugar
zest of 2 lemons
zest of 2 oranges
zest of 2 limes
900g salmon fillet, one side, skin on and bones removed
6 lebanese cucumbers
½ medium red onion
1 tablespoon finely chopped lemongrass, white part only
½ cup sugar
2 teaspoons sea salt
1 teaspoon ground coriander
1/8 teaspoon ground white pepper
¾ cup apple cider vinegar
SERVES 12 | PREP AND COOK TIME 30 MINUTES + CURING TIME
Mix the salt, sugar and citrus zests together.
Line a shallow dish or tray with plastic wrap and put some of the salt mixture over the base. Place the salmon fillet, skin side down, on the bed of salt and then cover the fillet with the remaining salt mixture. Put another piece of plastic wrap over the fillet and then tightly wrap the plastic around the fish.
Put a slightly smaller tray or cutting board on the fish and weigh it down with a bowl or a couple of tins. Refrigerate for two days, turning the fish every 12 hours.
To make the pickled cucumbers, slice the cucumbers and onion with a sharp knife or mandolin into thin slices. In a medium bowl, combine the lemongrass, sugar, salt, coriander, pepper, and vinegar together. Add the cucumber and onion and chill at least 1 hour, stirring gently a couple of times. Serve cold. The cucumber will keep, chilled, up to 1 day.
Unwrap the fish and rub away any excess salt with paper towel. Put the fillet on to a clean board and thinly slice with a sharp knife. Cut the fillet as you would smoked salmon, starting at the tail end, holding the knife on the diagonal and cutting down towards the skin.
Serve with the pickled cucumbers and crispbread.