1 tbsp dill, finely chopped

1 tsp salt

1 tsp sugar

1 tsp lemon zest

1 tsp clementine zest

1/4 tsp ground black pepper

3/4 lb (340 g) skinless salmon fillet, cut into 1/2-inch (1 cm) slices

1 tbsp (15 ml) gin or vodka

In a small bowl, combine the dill, salt, sugar, citrus zests and black pepper.

In an 11 x 8-inch (28 x 20 cm) rectangular glass dish, arrange the salmon slices in a single layer. Pour the gin or vodka over the salmon. Sprinkle with the salt mixture.

Cover with plastic wrap. Weigh down with a heavy object such as another glass dish of the same size. Refrigerate for 24 hours. Drain and pat dry.

On a work surface, dice the salmon into small pieces. Keep refrigerated.

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