Ingredients

Steps

• Place salmon skin-side down on a tray lined with foil and clingfilm and pat dry.
• Toast mustard and cumin seeds for 3 minutes, grind coarsely, and mix with chilli and lime zest.
• Press the spice mixture firmly into the salmon flesh.
• Mix salt, sugar, and tequila in a bowl and spread over the salmon.
• Wrap salmon tightly in foil and clingfilm, weigh down with another tray and weights, then chill for 48 hours.
• Combine the goat's cheese, yoghurt, water, herbs, and lime for the dip.
• Thinly slice the salmon and serve with the dip and pumpernickel bread.