1 tablespoon white peppercorns, coarsely ground
3 tablespoons sugar
5 tablespoons flaky sea salt (not iodised)
3 tablespoons finely chopped dill
600g piece salmon, skin on, pin boned
3 tablespoons aromatic gin (or vodka)

I often find cooked salmon too rich, preferring to eat it raw or barely cooked, but I enjoy it most when it’s been lightly cured as in this classic gravlax. You can of course play around with the flavourings – whisky and orange zest in place of gin and dill, add extra spices like coriander or juniper, or grated raw beetroot to the mix to give the outer flesh a ruby glow.


1.Combine the pepper, sugar, salt and dill.
2.Put the salmon in a ceramic or glass dish and sprinkle the gin over both sides.
3.Lift up the salmon and spread half the salt mixture in the base of the dish then top with the salmon, skin side down.
4.Cover with the remaining salt mix, putting a little more on the thickest parts of the salmon.
5.Cover well with plastic wrap, put a board on top and weigh down with a few cans.
6.Cure for 2-4 days depending on how strong you want the cure to be.
7.Every day, turn the salmon over to ensure an even cure.
8.Scrape off the cure (rinse if you need to), pat the salmon dry and cut into smaller pieces if necessary.
9.Remove the skin and slice thinly to use.

Recipes & food styling Ginny Grant / Photography Aaron McLean

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