This recipe for Gravadlax comes from The Fish Shop’s Swedish manager, Fredrik Lindfors. Gravadlax is a Scandinavian dish, which translates as “buried salmon” and stems from when fishermen preserved lightly salted salmon under sand, just above the high tide line. Perfect as a starter, or as an alternative to smoked salmon, you need to source the best quality fish you can afford – or pop into The Fish Shop to sample some of Fredrik’s first.

Ingredients (for 1 whole salmon):

• 1 fresh salmon, prepared into 2 fillets (one from each side of the fish)
• 500g salt
• 400g sugar
• 2 bunches dill
• zest of 1 lemon

Method:

Mix together the salt and sugar and score the salmon skin.

Sprinkle one third of the salt and sugar mix onto a tray and lay one salmon side on top of the mix, skin-side down.

Sprinkle another layer of salt and sugar over the salmon flesh, followed by the chopped dill and lemon zest. Place the second side on top of this layer, flesh-side down. Cover with the remaining salt and sugar.

Place a layer of greaseproof paper over the top and weigh it down with something heavy. Leave in the fridge to cure for two days (48 hours).

Take the salmon out and rinse it, before slicing thinly and serving.

Note: If you wrap each side in cling-film, the Gravadlax will keep in the fridge for 4-5 days.