Salmon gravlax with rum, cinnamon and tangerine flavours

Preparation:

1. Remove the salmon fillets without removing the skin.
2. Carefully remove all small bones and wipe dry without washing.
3. Place the first fillet, skin side down, in a flat but sufficiently large bowl.
4. Sprinkle with the salt and sugar mixture and the drops of rum, cinnamon and mandarin flavouring.
5. Place the second fillet on top, skin side up.
6. Place a plate and heavy weights on top.
7. Leave to marinate in the fridge for at least 24 hours, turning halfway through.
8. To serve, cut thin slices on the bias, stopping just before the skin.
9. A sauce can be made to accompany the meat, with beaten cottage cheese, dill and a little lemon.