Herb and Maple Cured Salmon

• 1 side of salmon approx. 500 – 600g, filleted and skin removed
• 250g sea salt flakes
• 175g maple sugar
• 3 tbsp pure maple syrup (preferably amber syrup for its rich taste)
• 2 lemons, zested
• 1⁄2 bunch flat-leaf parsley, chopped
• 1⁄2 bunch dill, chopped
• 1 tbsp olive oil

For the dill mayonnaise:

• 1⁄2 bunch of fresh dill, finely chopped
• 4 tbsp mayonnaise
• 1 tbsp lemon juice
• zest of 1⁄2 lemon
• Salt and pepper to taste
• 1 radish, sliced for garnish

1. Mix the salt, maple sugar, maple syrup and zest of lemon and spread onto the base of a deep tray
2. Place the salmon on top of the mix
3. Blend the parsley and dill together with a little oil, season with extra salt and generously cover the salmon
4. Tightly secure dish with clingfilm and place in the fridge overnight
5. The next day, and when almost ready to serve, remove the tray from the fridge. Salmon should have a “firm to the touch” texture
6. Gently transfer the cured salmon to a serving board and slice thinly on an angle to include the zesty herb crust
7. For the dill mayonnaise, mix ingredients together in a bowl and chill until ready to serve
8. As a serving suggestion, cut slices of sourdough or rye bread, spread with the dill mayonnaise and add a slice of cured salmon
9. Garnish with fresh lemon and sliced radish