Gravadlax from Fish etc.: the ultimate book for seafood lovers by Mark Hix

Name: Gravadlax from Fish etc.: the ultimate book for seafood lovers by Mark Hix
Ingredients: 85 g brown, soft light brown or Demerara sugar; 65 g table or fine sea salt; 1 skin-on side of salmon, weighing about 1 kg, trimmed and any pin-bones removed; ½ tsp ground white pepper; finely grated zest of 1 lime; 75 g chopped fresh dill; 75 g Swedish mustard; 1 tsp Dijon mustard; 125 g Swedish mustard; 2 tsp Demerara sugar; 100 ml vegetable oil; a little warm water (optional); 1 tbsp chopped dill; salt and freshly ground black pepper

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This delicious herb-cured salmon makes perfect party food and you can prepare it up to a week ahead. It also makes a good dinner party starter and you can just

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Ingredients

85 g brown, soft light brown or Demerara sugar
65 g table or fine sea salt
1 skin-on side of salmon, weighing about 1 kg, trimmed and any pin-bones removed
½ tsp ground white pepper
finely grated zest of 1 lime
75 g chopped fresh dill
75 g Swedish mustard
1 tsp Dijon mustard
125 g Swedish mustard
2 tsp Demerara sugar
100 ml vegetable oil
a little warm water (optional)
1 tbsp chopped dill
salt and freshly ground black pepper