Serves 6

Prep time: 10 minutes + 48 hours marinating

Cooking time: nil

1 Combine the citrus zests, ½ the dill, sugar and salt flakes in a small bowl. Lay the salmon fillet in a large ceramic or glass dish and coat on all side with the salt mixture. Sprinkle with the citrus juices, then wrap tightly and refrigerate for 24 hours.

2 Rinse well, then pat dry and place in a clean ceramic or glass dish. Smear on all sides with mustard and sprinkled with dill. Wrap tightly and refrigerate for 24 hours.

3 Slice finely and serve with rye bread and lemon wedges.

Ed Halmagyi is a well known Australian chef, presenter, food writer and media personality.

This recipe first appeared in The Manly Daily.