Dry Cured Salmon with Mango Mayonnaise

Method

1. Fillet the salmon, removing bones and skin. Freeze for at least 24 hours, then thaw in the refrigerator at 5°C.
2. Cover the surface of the salmon with chopped fennel.
3. Prepare the dry marinade: mix equal weights of salt and sugar, add crumbled juniper berries and coriander seeds.
4. Cover the salmon completely with the marinade. Refrigerate for 36 hours.
5. Rinse the salmon thoroughly under cold water to remove excess salt.
6. Coat the salmon with olive oil.
7. Slice the salmon very thin.
8. Serve with mango mayonnaise.