Ingredients

• 250g/9oz caster sugar
• 250g/9oz fine sea salt
• 50g/1¾oz fresh dill
• chopped
• ½ side of salmon
• about 500g/1lb 2oz
• filleted
• skinned
• pin-boned
• 2 tbsp coriander cress
• to serve
• 2 cucumbers
• 250ml/9fl oz rice wine vinegar
• 1 tsp sea salt
• 2½ tbsp caster sugar
• 2-3 tsp xanthan gum
• 1 tbsp black onion seeds
• 2 egg yolks
• 2 tsp white wine vinegar
• 300ml/10fl oz rapeseed oil
• 1 tsp Dijon mustard
• 2 tbsp wholegrain mustard
• salt and freshly ground black pepper
• 50ml/1¾oz olive oil
• ½ baguette
• thinly sliced

Directions

• For the salmon
• mix the sugar
• salt and dill together in a bowl. Sprinkle half the mixture into the bottom of a shallow roasting tray
• then lay the salmon on top and sprinkle over the remaining mixture. Cover the tray with cling film and refrigerate overnight.
• For the pickled cucumber and cucumber ketchup
• slice the edges off the cucumbers to create two long 2cm/¾in square batons
• then cut the flesh into cubes and set aside.
• Roughly chop the cucumber skins and transfer to a food processor. Add 100ml/3½fl oz rice wine vinegar
• the salt and 1 teaspoon sugar and blend to a fine purée
• then add the xanthan gum a teaspoon at a time until it thickens.
• Put the remaining rice wine vinegar and sugar in a saucepan
• add the puree and heat
• then drop half the cucumber flesh into the warm pickle.
• Put the remaining cucumber flesh on a heavy baking tray and blow torch until charred.
• For the mustard mayonnaise
• put the eggs and vinegar in a food processor and blend until pale and creamy. With the motor running
• pour in the oil in a thin
• steady stream until thick and emulsified (you may not need all the oil). Stir in the Dijon and wholegrain mustards and season to taste with salt and pepper.
• For the croûtons
• heat the oil in a medium frying pan. Fry the baguette slices for 2 minutes on each side
• or until golden brown. Drain on kitchen paper.
• To serve
• rinse the cure off the salmon under cold running water and pat dry with kitchen paper. Slice the gravadlax and place on a serving plate. Sprinkle the black onion seeds over the charred cucumber flesh and serve with the gravad lax
• cucumber ketchup
• mustard mayonnaise and croûtons
• garnished with the coriander cress.