Swedish dill-cured salmon (gravlax)

• 800 g center-cut salmon fillet, skin on and pin bones removed
• 45 g fine sea salt
• 45 g granulated sugar
• 2 tsp crushed white pepper
• 30 g fresh dill, roughly chopped
• 1 lemon, finely zested
• 2 tbsp aquavit or vodka, optional
• 2 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 3 tbsp rapeseed oil
• 1 tbsp finely chopped fresh dill, for the sauce

Instructions

1. 1Mix the salt, sugar and white pepper in a small bowl.
2. 2Lay a large piece of plastic wrap in a shallow dish and scatter one third of the cure mixture in the center.
3. 3Place the salmon skin-side down on the cure, rub the remaining cure over the flesh, then top with dill, lemon zest and aquavit if using.
4. 4Wrap the salmon tightly, place a small weight on top and refrigerate for 36–48 hours, turning the package every 12 hours.
5. 5Unwrap the salmon, scrape off the dill and cure, and pat the surface dry with paper towels.
6. 6Whisk the Dijon mustard and vinegar together, then slowly whisk in the rapeseed oil until glossy; stir in the chopped dill.
7. 7Slice the gravlax very thinly at a low angle, cutting down toward but not through the skin.
8. 8Serve chilled with the mustard-dill sauce.