Gravadlax

Gravadlax

(serves 6)

450g/1 lb fresh salmon fillet

85g/5 tbsps granulated sugar

70g/4 tbsps Maldon salt

2 tbsps vodka

juice of 1 lemon or lime

2 tsps fresh black pepper

100g/3½ ounces fresh dill

Lay the salmon fillet in a plastic box with a close-fitting lid, or a Ziplock bag.  Mix all the other ingredients well and pour over the salmon.  Cover, or zip shut, and refrigerate for at least 48 hours, turning once.

When you are ready to eat the gravadlax, remove the salmon from the marinade and lay on a cutting board.  With a very sharp knife, cut in very thin slices, at an angle across the top of the fillet.  Serve plain, or on a bagel with all the trimmings.