Prep time: 20 mins
Cooking time: 12 hours 
Serves: 6-10 

Ingredients:

• 1 Whole Salmon Side Fillet  
• 1 Cup Sugar 
• 1 Cup Salt  
• 1 Orange 
• 2 Lemons 
• 2 Limes 
• 1 Tbsp Pickled Jalapenos 
• 200g Sour Cream  
• ½ Bunch Coriander 
• 1 Bunch Parsley 
• ½ Bunch Dill  
• ½ Spanish onion  
• 1/3 Cup Red Wine Vinegar 
• 1/3 Cup Sugar 
• 2 avocados  
• Mixed salad leaves  

Method:

1. Pad dry the salmon. Mix the sugar and salt in a bowl. Place the salmon on a platter. 
2. Evenly zest the orange, lemons and limes on top of the flesh of the salmon. 
3. Add the salt and sugar mix on top of the salmon until fully cover the flesh. Place in the fridge for 12 hrs. 
4. Meanwhile, place the jalapenos, sour cream, ¼ bunch coriander leaves, ½ bunch parsley leaves, ¼ bunch dill leaves, into a blender and blitz with the juice of 1 lemon, season with salt and pepper and set in the fridge for the next day. 
5. Finely slice the onion, place the sugar and vinegar in a small saucepan. Bring to the boil and add the onions. Turn off the heat and mix through. Place the onions in a container and into the fridge for the next day.  
6. Next day, wash off the salt and sugar mix of the salmon and pat dry, it should feel quiet firm and that is ok.  
7. Finely chop the rest of the herbs and pat them to the flesh of the salmon. 
8. Finely slice the salmon with a sharp knife as thin as possible making sure there is no skin on the slices. Slice the avocado and arrange on a platter with mixed salad leaves. Drizzle with the sour cream dressing and scatter the pickled onions on top. You can add some water to the dressing to make it runnier if desired. Serve cold.