Gravlax with Horseradish Cream and Pickled Cucumber

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For the salmon

In a bowl, mix the dill with the salt, sugar and crushed peppercorns.  Put one unskinned salmon fillet skin-side down on to a large sheet of cling film.  Thickly cover the cut face of the salmon with the mixture.  You can cover this with another salmon fillet if you like, skin-side up.

Tightly wrap the fish in 2 or 3 layers of cling film and lift it on to a large shallow tray.  Place a chopping board on top of the fish and weigh it down.  Refrigerate it for 2 days, turning it every 12 hours so that the briny mixture which has developed inside the parcel, bastes the outside of the fish.  Replace the board and weights each time.

Note: thin fillets of salmon generally take 2 days (if left longer, they can become too salty). Thicker fillets can often be left for 3 days.

To serve

Unwrap the salmon and place it on a board. Slice on a 45 degree angle with a very sharp knife into very thin slices.

Carefully lift off the slices as you cut them.  Arrange on a plate and serve with pickled cucumber or pickled beetroot and a spoonful of horseradish cream.

Guinness bread makes a wonderful accompaniment.