- STEP 1
Pin bone the salmon fillet and remove the skin if still on. Keep the skin and crisp it up in the oven, it will be a great garnish for another dish.
- STEP 2
Mix together the cure ingredients (vodka, salt, sugar and zests) in a small bowl.
- STEP 3
Lay the clingfilm on a small tray and place the salmon in the middle. Add the curing mixture and rub all over the salmon.
- STEP 4
Wrap tightly in clingfilm and place a heavy dish on top to ensure the cure stays close to the salmon.
- STEP 5
Leave for a minimum of 24 hours and a maximum of 48 hours.
- STEP 6
Unwrap the salmon and wipe away the cure with a kitchen towel.
- STEP 7
Cut on a slant into thin slices.
- STEP 8
To serve make your scrambled eggs to your desired taste (we like ours cooked over a low heat for around 10 minutes and seasoned with some salted butter and pepper). Griddle the sourdough and tuck in!