Instructions

1. Marinade the salmon in the sugar, salt mix in a deep dish or tray.
2. Then rub in the zests and pack on the chopped dill.
3. Lightly soak with the wine and cover and leave for 24 hours.
4. Remove from the liquid the next day and wrap in a clean cloth to dry out until you want to use it.
5. Slice thinly and serve with a mustard dressing and mixed pickled vegetables.