DAVID’S LAGER & CITRUS CURED SALMON

My husband David loves learning to cook, and since I first introduced him to curing fish it has become one of his favourite things to make.

Serves 4-6

1tsp fennel seeds

1tsp cumin seeds

1tbsp coriander seeds

150g (5½oz) demerara sugar 340g (12oz) rock salt

Grated zest and juice of 2 unwaxed limes

Grated zest and juice of 1 unwaxed orange

Grated zest of 1 unwaxed lemon

1 side of salmon, about 1kg (2lb 4oz), skin on, scaled and pin boned 200ml (7fl oz) lager Lemon wedges, to serve

Crush the spices with a pestle and mortar. Place in a bowl and mix with the sugar, rock salt, citrus zests and juice.

Using a knife, make 5 slits on the skin of the salmon. Place in a tray, pour the lager over, then coat with the spice mix. Lay a sheet of non-stick baking paper over the fish. Place another tray on top, transfer to the fridge and weigh down with cartons of juice or milk. Leave for 2-3 hours.

Remove the fish from the fridge, wipe off the spice and citrus salt mix with a clean damp cloth and pat dry. Slice and serve with lemon wedges.