Ingredients
1 side of salmon
200g rock salt
200g brown sugar
1 bunch thyme, picked and roughly chopped
½ cup parsley roughly chopped
½ cup dill roughly chopped
1 tbls ground white pepper
Zest of 1 orange
30ml grand marnier
Method
Mix above thoroughly
Lightly cover a tray with a little of the cure mixture
Place the salmon skin side down and cover the flesh with the remaining cure mixture
Cover with cling film and refrigerate for 24 hours
After 24 hours wash of cure mixture with cold water and pat dry with towel
Arrange skin side down on a wire rack and smoke for 15 to 20 minutes
Serve with Rye Bread & Dill mayonnaise
