- 85g/3oz caster sugar
- 70g/2½oz flaky sea salt
- 2 tbsp schnapps, gin or vodka
- 2 tsp freshly ground white pepper
- 100g/3½oz fresh dill
- 500g/1lb 2oz centre-cut salmon fillet, skin on, bones removed
- 1 large cucumber, peeled, thinly sliced
- 1 tsp sea salt
- 2 tsp caster sugar
- freshly ground white pepper
- 1-2 tbsp white wine vinegar
- 3 tbsp Dijon mustard
- squeeze lemon juice
- 2 tsp caster sugar
- 1-2 tsp dried dill
- salt and pepper
- 2-3 tbsp sunflower oil
- To cure the salmon, blend together the sugar, salt, alcohol, white pepper and dill in a food processor to make a paste.
- Place half of the mixture into a container that will accommodate the fish snugly (say the plastic container the fish was bought in). Lay the salmon on top of this flesh-side down, press it down, then cover with the other half of the mixture, smearing it well over the surface of the fish. Secure with a lid or cling film and leave to chill in the fridge for 48 hours, turning the fish occasionally, until firm to the touch.
- For the cucumber salad, mix all the ingredients together in a bowl and leave to macerate for an hour in the fridge. Drain off the liquid, put the cucumber into a serving dish and chill in the fridge. The salad should be served really cold.
- For the sauce, mix the mustard, lemon juice, sugar, salt, pepper and dried dill in a bowl until well combined. Gradually whisk in the oil until you have a loose, thick dressing. You may need a little more oil. Pour into a small serving bowl.
- Carefully rinse the fish under cold running water, but not so much that no remnants of dill remain. Dry with kitchen paper.
- Thinly slice the gravad lax at an angle and present on a large serving dish. Serve alongside the cucumber salad and the mustard sauce with buttered rye bread.