Mulloway Gravlax with Citrus & Fennel

Method

1. 1

   Mix salt, sugar, fennel, peppercorns, and citrus zest.

2. 2

   Lay mulloway skin-down on a large sheet of plastic wrap. Drizzle with gin.

3. 3

   Cover flesh thickly with the cure. Top with chopped dill.

4. 4

   Wrap tight. Weight with a board + cans. Refrigerate.

5. 5

   Cure 36 hours, turning once at 18 hours.

6. 6

   Rinse off cure, pat dry, slice paper-thin from the tail. Serve with rye bread and crème fraîche.