Gravadlax of Salmon Recipe - Great British Chefs

Ingredients

• 900g of salmon fillet, pin bones removed
• 60g of salt flakes
• 40g of light brown sugar
• 1 tbsp of coriander seeds, crushed
• 1 tsp white peppercorns, crushed
• 2 bunches of dill
• 1 large orange, zest and juice
• 1 lemon, zest and juice
• 4 tbsp of Dijon mustard
• 250ml of lime juice, fresh
• 100ml of water
• 350ml of stock syrup
• 1 tbsp of dill, chopped
• 1 dash of tequila
• 1/2 cucumber, shaved into fine strips
• 1 fennel bulb, shaved in fine strips