Ingredients

• 50g/1¾oz caster sugar
• 75g/2½oz salt
• 1 tbsp pink peppercorns
• 1 tbsp coriander seeds
• 2 large bunches fresh dill
• leaves chopped
• 1 large salmon fillet
• skin and and pin bones removed
• 2 tsp Dijon mustard
• 1 tsp juniper berries
• 10g brown mustard seeds
• 75g/2½oz yellow mustard seeds
• pinch dark soft brown sugar
• 50ml/2fl oz red wine vinegar
• sea salt and freshly ground black pepper
• 75ml/2½fl oz champagne
• pumpernickel bread
• to serve (optional)

Directions

• Place the sugar and salt into a bowl
• then lightly crush the peppercorns and coriander seeds in a pestle and mortar and add them to the bowl. Stir in half of the dill.
• Scatter one-third of the mixture into a large
• deep-sided roasting tray. Lay the salmon fillet on top and cover it with the remaining sugar-salt mixture
• pressing it gently into the fish.
• Cover the roasting tray with cling film. Place the tray in the fridge for 24 hours to allow the salmon to cure.
• Rinse the cured salmon under cold running water. Pat dry and place onto a chopping board.
• Brush the top of the salmon with the Dijon mustard
• then cover with the remaining chopped dill. Set aside.
• Crush the juniper berries in a pestle and mortar
• then place them in a frying pan with both types of mustard seeds
• the sugar
• red wine vinegar and a pinch of salt. Heat the mixture until bubbling
• then simmer for 3-4 minutes
• or until the seeds have absorbed some of the vinegar.
• Remove the pan from the heat and stir in 50ml/2fl oz of the Champagne.
• Transfer the mustard mixture to a food processor and blend for 3-4 minutes to a fine purée
• adding the remaining Champagne halfway through blending. Season
• to taste
• with salt and black pepper.
• To serve
• carve the gravadlax into very thin slices using a sharp knife. Serve with the Champagne mustard alongside and pumpernickel bread
• if desired.