Prepared by Chef Dipender Tiwari
Executive Chef at Qla Restaurant, New Delhi, India
500g salmon with skin
2tbsp sea salt
2tbsp brown sugar
Hand ful of dill leafs chop
Juice of 1 fresh orange and zest
Marinate fish filet with dill, orange zest, orange juice, then place muslin cloth on fillet and cover with mix of salt and sugar. Put slight weight and leave for 72 hrs to cure.
Then serve with avocado puree, raspberry puree, olive dust, caper berry, pickled onion. Enjoy!