If you’re ever in need of a flashy starter that has maximum impact with minimum effort, gravlax is it. It’s fresh and beautiful and always a crowd pleaser.

Don’t be put off by the fact that the salmon is essentially raw - it’s cured, which is a totally different beast, much like smoked salmon. The curing process of mixing salt and sugar gives the flesh a much more dense texture. Gravlax originates from Scandinavia and harks back to the days of pre-refrigeration, as curing is essentially a form of preservation.

Where to buy your fish from is one of the hot topics today and understandably so.  Wild salmon runs are diminishing and stocks depleting, so sustainability is the top of many people’s lists. Make sure you are purchasing all your fish from a reputable fishmonger and that you can trace the provenance and sustainability of the product.

The traditional sauce for gravlax is dill and mustard, but I like to serve it with a horseradish cream and lightly pickled cucumber (optional of course).

(Serves 8)

FOR THE SALMON
850g salmon fillet, skin on
75g coarse sea salt
50g white sugar
2 tbsp dill, chopped
1 tbsp white peppercorns, crushed
1 tbsp fennel seeds
1 tbsp caraway seeds
2 tbsp gin
1 tsp juniper berries
FOR THE HORSERADISH CREAM
5 tbsp horseradish sauce
200ml crème fraiche
Juice and zest of 1 lemon
Salt and pepper

1. Place the salmon skin side down on a large piece of cling film.
2. Mix together the salt, sugar, peppercorns, fennel seeds, caraway seeds, gin and juniper berries and spread over the salmon, making sure every part is covered.
3. Wrap the cling film over the salmon and make it as tight as you can get it. Now wrap over three or four more layers making sure it’s a tight fit.
4. Place the fish in a snug baking dish and place a chopping board on top and weigh down, 3 or 4 cans will do the job.
5. Put in the fridge and leave for up to 3 days but make sure you turn the fish every 12 hours so that the briny mixture can baste all the fish.
6. To make the horseradish cream mix all the ingredients together and season, chill until needed.
7. When ready to serve remove the fish from the cling film and wash off all the brine thoroughly. Slice as thinly as you can and serve with horseradish cream and pickled cucumbers.