Home-cured Gravlax & Dill Mayonnaise

In a small bowl, mix the salt, sugar, black pepper, and dill. Cut the salmon across the middle to form 2 equal-sized pieces. Lay 1 piece, skin-side down, on the edge of a roll of cling film. Cover the flesh of the fish with the dill mixture, then put the second piece of salmon on top of the first, skin-side up.

Wrap the salmon a few times in the cling film, being careful to wrap both lengthways and widthways so it is entirely enclosed in a tight parcel. Place on a trivet in a deep roasting tray. Refrigerate the salmon for 3 days, turning it morning and evening so that each side of the fish gets soaked in the marinade.

After 3 days, carefully unwrap the fish - there will be a lot of juice from the marinade. Put the fish, skin-side down, on a chopping board and gently scrape away most of the dill that remains on top of the flesh with a sharp knife.

To make the mayonnaise, put the egg yolks, vinegar, mustard, dill, and sugar into the bowl of a food processor or blender, and season well. Add a little of the oil and process to a smooth paste. With the motor running, slowly add the remaining oil in a thin stream, until the mixture thickens and emulsifies. Taste and adjust the acidity with more vinegar, if needed. Refrigerate until needed, and for up to 1 day.

The salmon can now be carved from the skin in thin slices at a sharp angle, as you would carve a side of smoked salmon. Serve with the dill mayonnaise and some rye or pumpernickel bread.