INGREDIENTS
900 g
Salmon, fillet
1/2
Cucumber
2
bunches Dill
1 tbsp
Dill
1
Fennel, bulb
1
Lemon, zest and juice
1
Orange, large zest and juice
4 tbsp
Dijon mustard
250 milliliters
Lime juice, fresh
350 milliliters
Stock syrup
40 g
Brown sugar, light
1 tbsp
Coriander seeds
1 tsp
Peppercorns, white
60 g
Salt flakes
1 dash
Tequila
100 milliliters
Water