Beautifully fragrant with seasonal flavours, this Elderflower Cured Salmon makes a simple yet delightful dish to feast on in the days, and particularly nights, after Easter!

Ingredients (serves six to a dozen):

4 cups coarse sea salt

4 cups caster sugar

4 fluffy sprigs Garden Dill 

1/2 tablespoon freshly cracked black pepper

half a large salmon (about 900 grams/2 pounds), filleted

4 tablespoons Elderflower Liqueur 

In a large bowl, combine coarse sea salt and caster sugar.

Finely chop Garden Dill , and add to the bowl, along with the black pepper, stirring well to mix. Set aside

Unwrap a large portion of cling film, without cutting it. Arrange about a third of the salt and sugar mixture onto it, and sit salmon halve, skin-side down firmly onto it. Drizzle generously with Elderflower Liqueur. Top with remaining two thirds of the curing mixture, fold cling film over and wrap tightly. Place in the refrigerator for at least 24 hours.

Remove cure, and rinse salmon under cold water. It now has taken a deeper pink hue, and the flesh is harder to the the touch. Pat salmon dry with paper towels.