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1
Place fine salt, pepperberries and sugar into a spice grinder or mortar and pestle and grind until fine.
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2
Mix with rock salt and spirit to form a rough paste.
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3
Lay clingwrap out on bench and spread 1/3 of the cure over the centre of it.
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4
Place the salmon on top of the cure and spread the remaining salt cure over and around the fillet.
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5
Wrap clingwrap very tightly around fish and cure and add a few more clingwrap layers.
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6
Place into a container and sit a plate on top, weighted with something such as a dinner plate
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7
Sit in the refrigerator for 48 hours, turning every 12 hours or so. Salmon will be cured when it is firm to the touch.
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8
Remove from the fridge and container and wipe salt cure off.
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9
Then gently run a sharp knife under the skin to remove and slice salmon thinly to serve.
