How to prepare gravadlax

Experimenting with other flavours

• Try using different types of brown sugar instead of caster for a deeper, richer flavour
• Use a different type of alcohol in the cure, such as gin, rum or whisky
• Add grated raw beetroot to the basic cure – it gives an amazing colour and taste
• Freshly grated citrus zest adds a zingy dimension to the basic cure. Or try adding finely grated fresh ginger
• As well as black peppercorns, add other dried aromatics such as crushed juniper berries, coriander seeds or pink peppercorns
• For something a bit different, try an Oriental-style gravadlax with coriander instead of dill. Add fresh chilli, lime zest, lemongrass and fresh ginger, all chopped.

How to slice gravadlax
Lay the salmon fillet skin-side down and, using a very sharp knife, cut slices as thinly as possible. Start at the tail end of the fillet and cut at a slight angle, cutting the flesh away from the skin (discard the skin).

Serve gravadlax with a classic mustard and dill sauce
A simple grinding of black pepper and squeeze of lemon is great with gravadlax. Traditionally, however, this lovely sauce is served with it. Whisk a large free-range egg yolk with a good dollop of Dijon mustard and 1 tbsp runny honey. Whisk in 2 tbsp white wine vinegar until the mixture is smooth. Gradually whisk in 170ml groundnut oil until you have a thick sauce, then stir in a handful of chopped dill.