Instructions: Start on the salmon 23 days before you want to eat it.

Ideally you will have two pieces of fillet of about the same size and shape which can be neatly sandwiched together.

If not cut the fillet Into large pieces which do fit more or less together.

Mix the salt sugar dill and peppercoms.

Sprinkle an even thin layer of this curing mix over the base of a shallow dish that will take the sandwiched pairs of salmon fillet snugly.

Lay half the salmon skin side down on top sprinkle over a generous helping of the curing mix and cover with the rest of the salmon skin side up.

Sprinkle over more curing mix.

Dont feel you have to use it all up.

Cover with clingfilm or foil weigh the fish down with a board or plate and tins or weights perched on top and leave in the fridge for at least two days turning the sandwiched fillets over once or twice.

As the salt draws out the water in the salmon the curing mix will dissolve into the liquid.

To make the sauce mix the mustard egg yolk and sugar.

Gradually whisk in the oil.

Stir in the vinegar dill salt and pepper.

Taste and adjust the seasoning.

To serve wipe the pieces of salmon clean and slice a little thicker than for smoked

Gravad lax is usually served as a starter with a dill and mustard sauce but in Norway I came across it served as a supper dish in thick slices (either as is or briefly fried) with buttered boiled potatoes and salad.

Serves 8 10 as a first course

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