Gravadlax with mustard sauce

Method

1. For the gravadlax, mix the salt, sugar and dill together.

2. Choose a shallow-sided dish that the salmon will fit into comfortably. Scatter a quarter of the cure over the base.

3. Put in one piece of filleted salmon, skin side down. Sprinkle most of the remaining cure over it and then lay the second fillet on top, skin side up and with the thick side over the thin side of the fillet below.

4. Sprinkle the remaining cure over the top.

5. Cover with a piece of foil, then a heavy plate and leave for at least 12 hours, turning over at least once.

6. To make the sauce, mix the mustard and sugar with the egg yolk.

7. Gradually beat in the oil as if you were making a mayonnaise. Fold in the dill gradually and season to taste.

8. Serve the gravadlax with the sauce.

Cook's Notes: The gravadlax will be good for at least a week but will begin to get too salty thereafter. It is best eaten within 5 or 6 days, or else drained, wrapped in cling film and put into the freezer.

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Ingredients

For the gravadlax:

1kg Salmon, scaled and filleted
1 tbsp coarse sea salt
1 tbsp Sugar
1 handful dill sprigs, (or 1tbsp dried dill weed)

For the sauce:

2 tbsp Mustard, Swedish, German or Dijon
2 tsp Sugar
1 egg yolk, (optional)
150ml sunflower or groundnut oil
1 tsp Dill, weed, chopped
1 pinch salt and fresh ground black pepper

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