1kg raw salmon with skin, de-boned
Bunch of fresh dill, finely chopped
4 tsp Arctic Ocean Greens
1 tbsp ground white pepper
Combine the sea salt, sugar, most of the dill (keep some back for a garnish), white pepper and Arctic Ocean Greens in a bowl.
Cover your work surface with a large sheet of clingfilm. Take half of the seasoning mixture and spread on the clingfilm, in the rough shape of the salmon.
Lay the salmon skin side down on the curing mixture, then spread the rest of the mixture on top. Wrap the salmon tightly in the clingfilm.
Put the salmon in a large dish. The salmon will let out liquid during the curing process, so make sure the dish is big enough to fit the whole piece of salmon if you don’t want a mess! Set a cutting board on top, and then weigh it down with weights (3x 400g cans will do). Put in the fridge for 12 hours.
Take the salmon out of the fridge, drain away the liquid from the dish, flip the salmon and replace the board and weights. The salmon may feel quite wet at this point but don’t worry – it’s part of the process. Put back in the fridge for another 12 hours.
Take the salmon out and flip it one more time, replace the board and weights, and put back in the fridge for another 12 hours (36 hours total).
Unwrap the salmon, scrape off the cure and rinse in cold water. Pat dry with a kitchen towel, and return to the fridge to rest uncovered for a further 3 – 12 hours.
To serve: slice the salmon into thin layers, being careful not to cut through the skin (the skin helps to hold the salmon in place, but it is not recommended to eat). Serve with mustard sauce, lemon wedges and the remaining dill.
To make the mustard sauce: combine the cream, mustard, mustard powder, salt and pepper. Adjust seasoning to taste.