Great British Chefs

Step 1

Start by making the marinade/curing mix. Place the sea salt, sugar, coriander seeds, peppercorns, 1 bunch of chopped dill, orange and lemon zest in a large bowl. Mix until well combined

Step 2

Spread half the marinade onto a large baking tray. Lay the salmon on top, skin-side down, and cover with the remaining marinade mix

Step 3

Cover with cling film and refrigerate for 24 hours, turning at least once, by which time most of the salt and sugar will have liquified

Step 4

Meanwhile, make the sorbet. Combine 175g sugar and 175ml water to make a stock syrup. Add the lime juice and taste. Add the dill and a good dash of Tequila. Churn in an ice cream maker according to the manufacturers instructions. Store in the freezer until required

Step 5

After 24 hours of marinating, lift the salmon out of the marinade (retaining the liquid) and wash it to remove the salt

Step 6

Combine the remaining chopped dill with the orange and lemon juice and mustard in a bowl. Return the salmon to the marinade, skin-side down, then brush the mixture liberally all over the salmon

Step 7

Cover again with cling film and refrigerate for a further 48 hours, spooning the mustard and lemon mixture over the fish daily. Slice the salmon as thinly as possible with a very sharp knife and arrange on a serving plate

Step 8

Use a mandolin to prepare the fennel and cucumber and serve alongside the salmon and a scoop of the lime sorbet