Juice and zest of 4 clementines or 2 oranges, plus 3 extra clementines, unpeeled and thinly sliced 1kg whole salmon fillet, pinboned – sustainably sourced and ideally wild, when in seasonġ00ml citrus or lemon verbena vodka (I’ve made one for Colwith Farm Distillery, but you can make your own: cut a stalk or two of lemon verbena or take some lemon or grapefruit peel, put in a glass jar, pour over the vodka and infuse for 1-2 weeks, testing every 2-3 days
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