Gravlax

Make Gravlax at home

Ingredients

• 2 lb (900 g) salmon fillet, skin on, pin bones removed
• 1/4 cup (60 g) coarse sea salt
• 1/4 cup (50 g) sugar
• 1 tbsp crushed white peppercorns
• 1 large bunch fresh dill, chopped
• Mustard-dill sauce: 3 tbsp Dijon, 1 tbsp honey, 2 tbsp oil, 1 tbsp vinegar, dill
• Rye bread and lemon to serve

How it's made

1. Mix the salt, sugar and pepper.
2. Lay the salmon skin side down on plastic wrap and cover the flesh with the cure and dill.
3. Wrap tightly and set in a dish.
4. Place a weight (such as a can) on top and refrigerate 48 hours, turning every 12 hours.
5. Unwrap, scrape off the dill and cure, and pat dry.
6. Slice very thin on a diagonal away from the skin.
7. Whisk the sauce and serve with rye and lemon.