You need to start this recipe three days ahead.
Serves 8–10 people
whole coriander seeds 2 tbsp
whole cloves 1 tbsp
whole black peppercorns 2 tbsp
unwaxed orange finely grated zest of 1
flaky sea salt 150g, or fine sea salt
side of salmon 1.2 kg, skin on
toasted rye bread to serve
For the citrus cream
full-fat Greek yoghurt 200g (10% fat content)
unwaxed lemon finely grated zest of 1
lemon juice 2 tbsp
fresh thyme 1 tbsp, chopped
fresh dill 4 tbsp, chopped
Using a pestle and mortar, lightly crush the coriander seeds, cloves and peppercorns together. Add to the bowl with the orange zest, the salt and sugar and mix well.
Line a ceramic dish at least 40cm long with clingfilm, letting it overhang the sides, and place the salmon fillet skin-side down inside the dish. Spoon the spice cure evenly over the salmon, making sure the whole fillet is covered.
Wrap the clingfilm tightly around the fillet so the mixture stays in place. Refrigerate for 3 days to cure.
Rinse the cure mixture off and make sure to wipe the fish clean.
For the citrus cream, mix the yoghurt with lemon zest and juice, thyme and dill, and season to taste with salt and pepper.
Cut the salmon away from the skin into thin slices and serve with citrus cream and rye toast.
Trine Hahnemann is a Copenhagen-based chef and food writer