Citrus Cured Salmon

INGREDIENTS

300g of salmon fillet1 pink grapefruit
½ orange
120g granulated sugar
1 doz juniper berries
1 doz white peppercorns
1 small bunch of dill, roughly chopped
Coarse sea salt

METHOD

Peel the skin and pith away from the grapefruit and orange. 
Cut into 6 segments
Combine the granulated sugar, juniper berries, peppercorns and fresh dill with enough salt to cover the fish in a bowl
Lay some cling film on a working surface
Place half the fruit on top and spread half the curing mixture over
Place the salmon on this layer and cover with the remaining mixture and then fruit
Wrap the salmon in cling film.
Refrigerate for 24 hours until the salmon is firm.
Remove the cling film and marinade from the salmon and rinse the fish in cold water. 
Pat dry and wrap in fresh cling film. 
Chill for a further 2 hours before serving
Slice thinly and serve with crème fraiche and orange zest or as you would smoked salmon