3 thick salmon steaks (without any skin)
50 gr sea salt
50 gr sugar
a teaspoon of crushed red peppercorns
juice of a lime, a lemon and an orange
200 ml henderson's relish(it may be our Sheffield bias, but I have tried this with Worcertershire sauce and it is just not the same)
80 gr sugar
2.5 tablespoons of black treacle
Mix the sea salt, sugar and crushed red peppercorns. Cover the bottom of a flat deep tray with half of this mixture. Put the salmon steaks on top and cover with the remaining salt-sugar mixture. Cover with cling film and let it all rest in the fridge overnight.
The following day wash the salmon steaks to get rid of the salt and sugar. Mix all the other ingredients whisking them well. Put the salmon steaks in a deep container and pour over the liquid. Let it rest for 12 hours (in the fridge) on one side, then turn them around and let them rest for another 12 hours (if you leave it in the marinade longer the marinade flavour becomes too powerful) .Cut it into thin diagonal slices when you serve it.