Salmon cured with gin

1) Mix the salt, muscovado sugar and granulated sugar in a large bowl until well combined.
2) Add the spice to the salt mixture, then stir in the lime zest, gin and chopped fresh dill until well combined.
3) Place a piece of aluminium foil large enough to wrap around the salmon on a baking tray and cover with clingfilm.
4) Place the salmon on top, skin side down and pat dry with kitchen paper.
5) Spread the salt and spice mixture onto the salmon and press well into it.
6) Wrap the salmon tightly in the foil and place another baking tray on top.
7) Weigh the top baking tray down with heavy weights.
8) Chill in the fridge for 48 hours or more.
9) When you’re ready to serve, scrape off any excess salt mixture and slice the fish very thinly on the diagonal using a sharp knife.
10) Serve with rye bread or blinis and lemon wedges.