Combine 400 g salt, 350 g granulated sugar, and 50 g muscovado sugar in a mixing bowl.

Pat the 1 kg salmon fillet dry with paper towels and place it in a shallow dish.

Cover the salmon completely with the salt and sugar mixture.

Cover the dish tightly with plastic wrap and refrigerate the salmon for 720 min.

Remove the cured salmon from the dish and rinse off the curing mixture under cold water.

Pat the rinsed salmon completely dry with paper towels.

Slice the 2 fennel bulbs very thinly using a mandoline slicer.

Slice the 2 peaches into thin wedges, discarding the pits.

Finely grate the zest from 1 lemon and 2 limes.

Squeeze the juice from the zested lemon and limes into a mixing bowl.

Toss the sliced fennel and peach wedges with citrus juice, citrus zest, 30 ml extra virgin olive oil, and black pepper.

Slice the cured salmon very thinly with a sharp chef's knife.

Arrange the salmon slices and fennel-peach salad on six serving plates.

Dot each plate with the 100 g cream cheese and drizzle with the remaining 15 ml extra virgin olive oil.