In this recipe, I will show you how easy it is to cure salmon and then style these wafer-thin slices of salmon into a beautiful carpaccio.
Remove the big bones from the salmon.
Add the salt and sugar to a medium bowl. Spread the mixture in a container roughly the same size as the fish.
Place the fish, skin side down, in the curing mixture. Spread half of the lemon zest and dill evenly over the fish; cover with enough curing mixture (don't forget the sides).
Add the rest of the lemon zest and dill over the other salmon fillet and place it flesh side down on top of the other fillet. Cover with the rest of the curing mixture.
Wrap the container with film and refrigerate for 24h.
After 24 hours, rinse the fish and pat dry; place skin side down on a cutting board and slice thinly on a diagonal, leaving the skin behind.
Arrange salmon on a plate. Drizzle with a bit of virgin olive oil. Garnish with capers, dill and rocket leaves.
To make the yogurt dressing, mix all of the ingredients together and serve on the side. Bon appétit!
*Wrap tightly with cling film and keep refrigerated. Consume within 10-15 days.