Grilled ‘Crunchy’ Salmon with Gravadlax Sauce

Gravadlax is basically salmon that has been marinated or cured with equal quantities of salt and sugar, flavoured with brandy, dill and pepper. After a few hours or days, you have gravadlax (if you are thinking of making any, it is 25 g (1 oz) salt and 25 g (1 oz) sugar per 450 g (1 lb) of fish).

This dish isn’t gravadlax but what I have done is to take those flavours and turn them into a sauce. The salmon itself is mock-grilled with a skewer or trussing needle (it can be pan-fried