Gravadlax

Gravadlax is perfect party food and you can prepare it a week ahead. It also makes a good dinner party starter or serve on rye bread as open sandwiches. In fact just treat it like smoked salmon, except I wouldn't recommend scrambled eggs with it. You may find it tricky getting your hands on the Swedish mustard – it's sweeter and without the kick other mustards have. The obvious place, Ikea, no longer stocks it. You could use French's American mustard or just stick to Dijon.

1 side of salmon weighing about 1kg, trimmed and the pin-bones removed (skin on)
85g brown sugar, soft light brown or demerara
65g table or fine sea salt
1/2tsp ground white pepper
1 lime, zested
75g Swedish mustard
75g dill, chopped

Lay the salmon fillet on a piece of clingfilm large enough to wrap back over the fish. Mix the sugar, salt, pepper and lime zest together, cover the fish with the mixture and leave at room temperature for 45 minutes. Wrap the clingfilm over the fish so it's well sealed – use more if you need to. Place the fish on a tray and refrigerate for 36 hours.

Unwrap the salmon and discard any juices then lay it on a fresh piece of clingfilm. Sprinkle half the dill on the salmon then spread on the mustard and finally the rest of the dill. Wrap up tightly in the clingfilm and store in the fridge for 2-3 days before using.

To serve remove the clingfilm and with a long sharp carving knife cut slices about 1/2cm thick at a 20° angle, turning the knife when you get to the skin. Serve about 4 slices per person or more if you wish, with some of the dill sauce.

Gravadlax sauce

1tsp Dijon mustard

125g Swedish mustard or use Dijon and treble the sugar
2tsp demerara sugar
100ml vegetable oil
1tbsp chopped dill

Whisk together the two mustards and the sugar and then slowly add the vegetable oil, adjusting with a little warm water if the mixture becomes too thick. Add the dill and season with salt and freshly ground black pepper to taste.