Whiskey Cured Salmon

INGREDIENTS ----------- 500g of organic salmon, pin boned and skinned 500g rock salt 300g brown sugar 10 black peppercorns, cracked 1 bag thyme 2 star anise 100ml Jameson Whiskey 500ml Greek yoghurt 1 preserved lemon, finely diced juice of lemon 20ml virgin olive oil cracked black pepper 10 radishes 2 heads red chicory

1. Mix the rock salt, brown sugar, peppercorns, thyme, star anise and whiskey.
2. Spoon it over the salmon, creating a small layer, and leave in the fridge overnight. After 12 hours, take out half the salmon and wash it with cold water. 
3. Dry it and cut into thin slices.
4. Hang the Greek yoghurt in a cloth napkin in a sieve overnight - in the morning, the yoghurt should be nice and thick.
5. Add the diced preserved lemon, olive oil, black pepper and lemon juice.
6. Slice the radishes and chicory and serve.