Salt-Cured Salmon with Citrus and Dill

Keep the salmon (500 g) on the skin, rinse it, and dry it very well. Rub the whole surface with table salt (7 g).

Finely chop dill (20 g) and mix it with lemon zest (3 g) and orange zest (3 g). Cover the fish with this aromatic mixture, pour over lemon juice (60 g) and orange juice (60 g), cover with film, and refrigerate for 12 hours.

Remove the dill coating, pat the salmon dry, and slice it thinly. Serve cold. For storage, wrap the fish in parchment or film and freeze it in portions.