Step 1

Cover the fish all over with the salt, sugar, pepper, and zest.

Step 2

Store in fridge for 12 hours.

Step 3

Wash of after 12 hours and pat dry with cloth.

Step 4

Store in the fridge till needed.

Step 5

Boil eggs for exactly 6 minutes and chill in cold water for 2 minutes before peeling and cutting in half.

Step 6

With a hand-held blender blend all till smooth. Reserve in the fridge till needed.

Step 7

Cut the cured salmon thinly(without the skin).

Step 8

Place rocket leaves in a large salad bowl.

Step 9

Place salmon and halved eggs randomly on top of the salad.

Step 10

Dress with anchovy mayonnaise, chopped chives and finally freshly cracked black pepper.