Vodka cured salmon salad with sweet mustard dressing

Ingredients

• 1 tablespoon caster sugar
• 1 tablespoon sea salt flakes
• 2 tablespoons chopped fresh dill
• 170 g skinless salmon fillet, bones removed
• 60 ml (1/4 cup) vodka
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 teaspoons honey
• 2 teaspoons chopped fresh dill, extra
• 1/2 avocado, stone removed, peeled, sliced
• 1/2 Lebanese cucumber, peeled lengthways into ribbons
• 30 g baby mesclun salad leaves
• French bread stick (baguette), sliced, toasted

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Preparation

• Combine the sugar, salt and dill in an airtight container just large enough to hold the salmon. Add the salmon and turn to coat.
• Pour over the vodka. Cover and place in the fridge, turning once, for 24 hours to cure. Drain the salmon and use paper towel to remove the salt mixture.
• Combine mustard, lemon juice, honey and extra dill in a bowl.
• Thinly slice the salmon. Divide the salmon, avocado, cucumber and salad leaves between serving plates. Drizzle over the dressing and serve with bread.