GRAVLAX BAGEL BAR

SERVE 8 PREP 20 MINS + CURING COOK 5 MINS

In a large saucepan, bring combined 6 cups water, 4 cups each caster sugar and cooking salt, 1 bunch chopped dill fronds, 2 tbsp each grated lemon zest and black peppercorns to a simmer. Cool, then chill. Rinse salmon, pat dry and trim off thin edges. Submerge in curing liquid, chill 6 hours turning each hour (see tip). Remove, rinse well and pat dry. Chill until required.

HERBED CREAM CHEESE Combine 250g cream cheese with ½ cup each chopped parsley and basil and ¼ cup snipped chives. Serve gravlax sliced with cream cheese, toasted bagels, sliced cucumber, dill and capers.