For the salmon
1½ cups coarse sea salt
2T caster sugar
zest of 2 oranges
zest of 2 lemons
1.5kg side of salmon, pin boned
1 cup mixed fennel fronds and dill, finely chopped
For the cucumber-dill granita
¼ cup vodka
¼ cup water
½ cup caster sugar
1 large English cucumber, peeled
¼ cup dill
To prepare the salmon, pulse the salt, sugar, citrus zest and vodka in a food processor until the ingredients have just combined.
Place the salmon on a large tray and rub the fennel and dill all over, then cover the salmon completely in the salt mixture before wrapping it in clingfilm.
Weigh down the salmon using another tray with a heavy object on top and place this in the fridge for 24 hours to cure.
To make the granita, bring the vodka, water and sugar to a simmer in a pot. Stir until the sugar has dissolved, then set the syrup aside.
Blitz the cucumber and dill in a food processor until it has puréed, then add the sugar syrup and blend through. Pour the liquid into a metal tray.
Freeze the tray for two hours, then use a fork to rake the top of the granita to break up the ice crystals. Repeat this step at hourly intervals for three to four hours or until the granita has set.
Wash the cure off the salmon and pat it dry, then slice it thinly and serve it with the granita. SERVES 10–12 as a starter
Recipes and styling Brita du Plessis Photographs Sean Calitz
This recipe originally appeared in HL August 2015.
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