GRAVADLAX

Scandinavian cured Salmon. Not to everyones taste because of the 'raw' texture, but those who like it seem to love it. I don't mind saying... i'm one of those who don't.

2 sides of fresh salmon - (ask your fishmonger to fillet, pin bone the scale the salmon, but leave the skin on).

2 tblspn rock salt
2 tblspn fine salt
2 tblspn castor sugar
1 tblspn crushed black peppercorns
2 tblspn crushed white peppercorns
4 bunches of dill – chopped
2 tblspn olive oil
2 tblspn brandy

Grind all of the ingredients together in a pestle and mortar. Rub all over the salmon on the non-skin side then place the coated sides on top of each other ‘head to tail’. Wrap quite tightly in cling film and chill for 3 days with a couple of dinner plates on top. There's nothing weird about this, a little extra weight just forces some of the liquid from the flesh, firming it up a little and allowing the flavour in.

Unwrap and slice as thinly as possible, the thinner you can slice it the more pleasant it is to eat. There are loads of ideal accompaniments, take your pick from potato salad with mustard, beetroot chutney or a simple dressed leaf salad.

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