Sugar-Cured Salmon

1 side or 2 x 500g pieces salmon, with skin on if possible
brown bread , butter and limes, to serve
100g rock salt
100g Demerara sugar
2 dried red chillies
2 limes , zested
4 tbsp vodka

Run your fingers across the piece of salmon to feel for any bones that may have been left behind when it was filleted and pull them out with a pair of tweezers. Lay the salmon on a non-metal tray or large plate skin-side down. Mix the salt, sugar, chilli and lime zest and spread the mixture over the salmon flesh. If you are using 2 pieces then you can sandwich them together with the mixture. Sprinkle over the vodka. Wrap the lot in Clingfilm, then put it in the fridge with a board on top and weigh it down with a couple of tins. Leave for 72 hours, but every few hours especially for the first 24, tip off any liquid that collects, and if you have made a sandwich, turn it over.
When ready, unwrap and brush off the sugar and salt mix (give it a quick rinse if needed and pat dry). Once cured you can keep the salmon in the fridge for a week or freeze it to use later as an ingredient to be cooked with.
Slice the salmon thinly on the diagonal and serve with buttered brown bread and lime to squeeze over, or as a canapé.