Gravadlax with mustard and dill sauce.

PREPARATION: 20 MINUTES CURING: 2 DAYS SERVES 12

Salmon from the north of Norway is famous around Scandinavia.

Its large size and rich fat make it a real delicacy from the region. This traditional Norwegian style of curing salmon is simple, and perfect for feeding a crowd.

1 × 1 kg fillet of salmon (about one whole side), skin on

¼ cup sugar

¼ cup salt

1 tsp freshly ground black pepper

½ cup finely chopped dill

2 tbsp aquavit or brandy

MUSTARD & DILL SAUCE

3 tbsp Dijon mustard 2 tbsp sugar

2 tbsp white wine vinegar 3 tbsp chopped dill

¹⁄3 cup grapeseed oil

TO SERVE

Lemon wedges

1 small red onion, cut into rings

Rye crispbreads

Lompe* (Norwegian potato flatbreads)

Cut across the salmon fillet to divide it into two halves of equal length. Place both halves, skin side down, on a large length of plastic wrap.

Mix together the sugar, salt and pepper, and scatter the mixture in a thick layer over the exposed flesh of the fish. Scatter the dill over and sprinkle all the flesh with the aquavit. Sandwich the thinner tail piece on top of the larger one, then wrap tightly with at least two more layers of plastic wrap. Place the fish on a tray and leave to cure in the fridge for the next 48 hours, flipping it over every 12 hours.

When ready to serve, make the mustard and dill sauce. In a small bowl, whisk together the mustard, sugar, vinegar and dill until combined, then slowly whisk in the oil until smooth and emulsified.

To serve, unwrap the fish and place it on a board. Wipe the flesh gently with a wet paper towel to remove the sugar and salt, then wipe it down again with a dry paper towel. With a sharp knife, shave the salmon thinly on an angle, leaving the skin behind.

Serve the salmon with the mustard and dill sauce, lemon wedges, onion rings and slices of crispbread and lompe. *If you can’t find lompe, you can use potato wraps or flour tortillas as a substitute.