Citrus-Flavored Gravadlax

1 x 4-pound whole salmon, filleted
3 tablespoons salt
2 tablespoons sugar
1 teaspoon pepper
grated zest of 1 large orange
grated zest of 1/2 lemon
1 small bunch thyme

Orange and Honey Sauce
1 egg yolk
1 teaspoon Dijon mustard
2 tablespoons orange juice
6 tablespoons sunflower oil
grated zest of 1/2 orange
1 tablespoon honey

Choose a dish that is long enough for the salmon to lie in flat. Mix the salt, sugar and pepper together. Put 1 salmon fillet, skin side down, in the dish. Sprinkle half the salt mixture over it and cover with a thick layer of lemon zest and thyme. Sprinkle on the remaining salt mixture, then place the other fillet on top; head to tail and skin side up. Any left-over lemon zest and thyme can be strewn over the top. Cover with a double layer of foil. Put a board on the top and approximately 4 pounds of cans on the board. Leave in the bottom of the refrigerator for 3 days, turning the salmon and basting with the juices twice a day.

After 3 days, discard the herbs and juices and pat the fish all over with paper towels to remove any excess salt. Wrap in foil and refrigerate until ready to serve.

To make the orange and honey sauce, beat the egg yolk with the mustard and half the orange juice. Slowly drip in the oil, beating constantly. When the sauce has amalgamated, stir in the remaining ingredients.

Serve the salmon with whole-wheat bread and butter or boiled potatoes, accompanied by the sauce.

SERVES 4