Line a deep-sided dish with a double layer of cling film, leaving plenty overhanging the sides, and place the salmon on top. Check the salmon for any bones and remove them with tweezers if necessary.

Combine the cranberries, juice, gin, dill, sugar and salt in the bowl of a food processor and pulse to a coarse paste. Transfer to a small mixing bowl.

Using a mortar and pestle, spice grinder or a large knife, roughly crush the fennel, caraway, peppercorns and juniper berries, then add to the cranberry mixture with the orange zest. By this stage, your kitchen will be full of the most incredibly fragrant aroma and you’ll be feeling positively Scandinavian.


Make a few slices into the skin slide of the salmon to help the brine reach the underside, then spread the mixture evenly over the salmon, tucking some underneath so that it is fully covered.

Wrap firmly with the overhanging cling film, place a plate or small chopping board (preferably something that won’t stain if in contact with the pink juice) on top of the parcel, then weigh it down with something heavy. People often recommend a couple of tins, but I prefer not to have tins in the refrigerator so I use a couple of jars of olives or similar.


Place the salmon in the refrigerator, and allow to cure for 24-36 hours, turning every 12 hours. For me, the salmon is perfect after 36 hours, but if you are using a very thin piece or prefer a lighter cure then 24 hours will be fine.


When the fish has cured, remove from the refrigerator, scrape off the cure and discard it. You may like to rinse and dry the fish here but I prefer to leave it as is. The salmon will now be a vibrant pink and can be stored in an airtight container in the refrigerator for up to 2 days until you are ready to serve.


Before serving, I like to put the salmon in the freezer for 30 minutes as this makes the flesh easy to slice finely.

Stir together the yoghurt and horseradish, then serve with the salmon and thinly sliced grain bread. It’s also nice to squeeze over a little fresh orange juice directly before serving.