- In a food processor or pestle and mortar, combine all ingredients and grind to a paste.
- Cut the salmon to the width of a snaplock bag. Place some of the mixture into the bag, then add the salmon and cover with more mixture.
- Seal the bag and refrigerate overnight.
- Remove the salmon and scrape away the mixture, keeping it for the next batch.
- Slice the salmon thinly and serve with cinnamon-roasted mushrooms, goats' feta and shaved brazil nuts.