Ingredients
2 x 1kg centre cut pieces salmon, skin on, pin bones removed
400g coarse sea salt
250g coarse grain sugar
1 tbsp dill seeds
6 bay leaves
10 cloves
4 tbsps honey
2 small beetroots, peeled and grated
1 tbsp cracked black pepper
2 oranges, zest only
2 lemons, zest only
100ml anisette
150g fresh dill, roughly chopped

Method

Run your fingers across the top of the salmon fillets to remove any bones.

Cover a small, shallow baking tray with cling film and place the salmon fillets, skin-side down. Mix the beetroot, salt, sugar, bay leaves, pepper, lemon zest, orange zest, anisette, honey, cloves and dill and spread over the top of the fillets.

Wrap the whole tray in another couple of layers of cling film.

Put another baking tray on top and weigh it down with a few tins. Chill in the fridge for 24 hours, turning the packet of fish every six to eight hours, where possible.

To serve, unwrap the salmon and drain off the liquid in the tin. Brush away all the marinade and put the salmon on a board. Scrape off any excess salt mixture.

Slice the fillets very thinly on the diagonal using a sharp knife, and serve with a wedge of lemon, rye bread and a simple green salad.

Ramona Preca is a Chef patron, Palazzo Preca Restaurant, Valletta.