Curing your own fish is much easier than one may think. It literally requires 18 seconds in the Thermomix and about 5 minutes of your time. There is one simple rule when it comes to this recipe: the quality of the fish you use is not negotiable. Extra-fresh, sashimi-grade salmon will give you incomparable texture and flavour. The citrus, dill and pink peppercorns balance with the perfect amount of saltiness; the flesh is firm yet melt-in-the-mouth. Serve it in thin slices, as you would smoked salmon. It’s delicious with a simple wasabi whipped cream and citrus salad, or be inspired by our pairing with beetroot veloute, or pesto waffles and citrus Chantilly.