METHOD

1. To make the curing mix, combine the salt, sugar and extra chilli in a bowl. Place half of the mix onto a large glass dish and top with the salmon. Place the dill sprigs and remaining curing mix on top of the salmon and refrigerate for 1–2 hours to lightly cure. 
2. Rinse the salmon to remove the curing mix, then pat dry with absorbent kitchen paper. 
3. Preheat the oven grill (broiler) to medium–high. 
4. Place the cured salmon on a baking tray. Combine the honey, chilli and pepper and brush over the salmon. Grill for 6–8 minutes or until the salmon is caramelised and cooked to your liking.
5. To make the horseradish crème fraîche, combine the crème fraîche, horseradish, capers and lemon rind in a small serving bowl.
6. Serve the salmon with the horseradish crème fraîche and a squeeze of grilled lemon. Serves 6

Cook’s note:
+ The type of salt used for curing is important. Use rock salt, rather than a finer salt, as its coarseness cures the meat without imparting too much saltiness.

Find this recipe in Donna Hay Sunshine, Lemons and Sea Salt - click here to view