Gravadlax Salmon with Peppercorns - James Martin Chef

Ingredients

• 400g table salt
• 400g caster sugar
• 2 tbsp red peppercorns, crushed
• 1 side salmon, pine board and belly removed
• 4 tbsp Dijon mustard
• 1 tbsp red peppercorns, crushed
• 1 large bunches of dill, finely chopped
• gin, a good splash of to cover the salmon
• lemon wedges
• watercress
• Mix the salt, sugar and crushed peppercorns (2 tbsp) in a large bowl.
• Line a large tray with several layers of cling film and pour half of the salt, pepper and sugar mixture into the tray and spread evenly over the tray.
• Place the salmon on the tray and cover the top side with the remaining mixture. Wrap tightly in cling film and leave in the fridge for 24 hours.
• Remove the cling film and rinse under cold running water to wash away the remaining salt, sugar and pepper and pat the salmon dry with a tea towel.
• Brush the salmon with mustard and cover in the crushed peppercorns (1 tbsp) and dill, then pour over the gin.
• Thinly slice the salmon and layer onto a plate. Serve with lemon wedges and watercress.