Ingredients

250g of Atlantic Salmon

1 lemon, zested

1 lime, zested

1 orange, zested

2 cups of salt

1 cup caster sugar

1 heart of palm, sliced

100ml Cobram Estate "Citron" Extra Virgin Olive Oil

coriander shoots to garnish

1 knob of ginger, sliced finely

½ cup water

½ cup caster sugar

½ rice wine vinegar

Method

Place zests, sugar and salt in a bowl and mix well. In a tray lay half of mixture down then place fish on top then cover with remaining mixture. Leave it to cure for 12 hours in fridge, then rinse lightly under cold water, dry.

For the pickled ginger bring liquids and sugar to a simmer, pour over ginger and let steep.

Place sliced salmon on a plate garnish with palm heart, ginger, coriander shoots and lemon oil.