- Put the blackberries in a bowl and mash them into the salt and sugar. Zest over the lemon and stir through the mixture.
- Stretch two large pieces of cling film over a work surface and lay the salmon fillet onto it, skin side down. Brush your hand along the fillet to check for any little pin bones, pinching them out with a pair of tweezers.
- Pour the cure mixture generously over the fillet, wrap in cling film and leave on a tray in the fridge for thirteen hours.
- In the morning, rinse off the marinade under cold running water and pat the fillet dry.
- Bring the fish to room temperature and slice to serve on warm butter toast. Wrap any uneaten salmon in cling film and store in the fridge for up to a week.
Recipe from Florence Knight, Head Chef of Soho restaurant Polpetto, for British Summer Fruits.
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Try this thinly sliced on slightly toasted rye bread with a spoonful of crème fraiche
900g, 1 sustainable salmon fillet skin on, scaled and pin boned 250g (9 oz) blackberries375g (13 oz) light brown muscovado sugar250g (9 oz) sea salt flakes zest of 1 unwaxed lemon 2 tbsp gin
Time: 20 minutes (plus overnight) Serves: 6 Nutrition: n/a