If you are looking for a slightly different starter this Christmas, this salmon gravadlax recipe is an ideal solution and can all be made well in advance, leaving very little to do last minute.
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2 halves of salmon fillets, scaled
For beetroot cure:
2 large raw beetroot, peeled and quartered
2 good handfuls of fresh dill, roughly chopped
6 tbsp sea salt
9 tbsp caster sugar
1 tbsp honey
2 tbsp freshly ground black pepper
1 tbsp wholegrain mustard
For the cucumber pickle:
4 tbsp caster sugar
4 tbsp cider vinegar
1 cucumber, thinly sliced
1⁄2 tbsp salt
1 small shallot, very thinly sliced
For the dill crème fraiche:
Good handful of fresh dill finely chopped
200g crème fraiche
Juice of 1⁄2 lemon
Good grinding freshly ground black pepper
Swedish crisp bread, to serve
Fresh watercress and dill sprigs, to garnish
Food processor
Cling film
High-sided dish
Mixing bowl