1kg salmon fillet, skin on, pin-boned

1 bunch dill, leaves and stalk, chopped

½ cup Murray river salt flakes

1/3 cup white sugar

Grated rind and juice of 2 lemons

Grated rind and juice of 1 lime

Curing mix

Combine dill, salt, sugar and rinds in a large bowl.

Sprinkle 1/4 of the mix on to a large piece of cling wrap, place salmon skin side down over the mixture.

Cover salmon with remaining mixture and the juice from the lemons and limes then wrap with the cling wrap.

Place salmon in a shallow tray, with a  small board or tray on top of salmon parcel and weigh down with a couple of cans of food. Refrigerate for 24 hours.

Remove cling wrap and wipe any of the remaining salt mixture, or rinse if too salty, remove skin by cutting or peeling off.

Thinly slice diagonally, can be served in salads, on crackers or as an entree.

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