Campari Salmon

To a small bowl combine 150g Murray River Salt, 150g sugar, zest of a lemon, zest of a grapefruit, 2 tbsp finely chopped parsley, 30ml Campari and mix well.

Place the skinned salmon down on baking paper and spoon half of the curing mix over the top. Flip and add the other half of the curing mix massaging all over.

Wrap tightly in the baking paper and then wrap again tightly with cling film. Place in to the fridge and allow to cure for 24 hours.

Unwrap the cured salmon and wipe off all of the cure mix on both sides with paper towels. You can also rinse it off if you don’t like it salty. Gently slice the cured salmon thin on a diagonal.

Place on top of toasted cream cheese bagels. Finish with capers and plenty of cracked black pepper and enjoy!