1 tbsp coarse sea salt
2 level tbsp sugar
2 tbsp finely chopped dill, plus extra sprigs to serve
1 tbsp black peppercorns, coarsely crushed
2 x 500g fillets of salmon, with skin
FOR THE DILL
2 tbsp Dijon mustard
1 tbsp caster sugar
1 egg yolk
150ml sunflower or groundnut oil
1 tbsp white wine vinegar
3 tbsp chopped dill
Make the gravadlax. Mix the salt, sugar, dill and pepper together. Choose a shallow-sided dish that will be a snug fit for the salmon. Sprinkle 2 tbsp of the mixture over the base. Put one piece of salmon, skin-side down, on top of the sprinkled mixture. Scatter most of the remaining cure over the salmon, then lay the second fillet on top, skin-side up, with the thick side over the thin part of the fillet below. Sprinkle the remaining cure over the top
Cover with cling film or foil, then weigh down with a heavy plate or board, and leave for 24 hrs in the fridge, turning the salmon over once or twice. Can be stored like this in the fridge for up to 4 days.
Make the dill sauce. Mix together mustard and sugar with the egg yolk. Gradually whisk in the oil as if you were making mayonnaise. Stir in the vinegar and dill. Taste and adjust the seasoning as necessary.
Wipe the salmon clean and, using a sharp knife, thinly slice it as for smoked salmon. If you pop the salmon into the freezer for 10-15 mins beforehand, it’s easier to slice. Serve with dill sauce and rye bread, garnished with dill.