Mix the salt and sugar in a large bowl.
Line a large tray with several layers of cling film. Pour half of the salt and sugar mixture into the tray, making sure it is spread all over the tray. Place the salmon on top then pour over the remaining mixture and cover the salmon. Wrap tightly in cling film and leave in the fridge for 24 hours.
Remove the cling film and rinse the salmon under cold running water to wash away the sugar and salt mix; pat the salmon dry with a tea-towel.
Brush the salmon with mustard and cover in the dill.
For the pickled vegetables, pour the vinegar and sugar into a pan, then bring to the boil over a medium heat. Remove from the heat, add the ginger, radishes and turnip, and allow to cool.
To serve, thinly slice the salmon and layer onto a plate, then garnish with pickles.
Mix the salt and sugar in a large bowl.
Line a large tray with several layers of cling film. Pour half of the salt and sugar mixture into the tray, making sure it is spread all over the tray. Place the salmon on top then pour over the remaining mixture and cover the salmon. Wrap tightly in cling film and leave in the fridge for 24 hours.
Remove the cling film and rinse the salmon under cold running water to wash away the sugar and salt mix; pat the salmon dry with a tea-towel.
Brush the salmon with mustard and cover in the dill.
For the pickled vegetables, pour the vinegar and sugar into a pan, then bring to the boil over a medium heat. Remove from the heat, add the ginger, radishes and turnip, and allow to cool.
To serve, thinly slice the salmon and layer onto a plate, then garnish with pickles.
