Gravlax

• 2–3 lb (900 g–1.4 kg) middle-cut fresh salmon, boned and cut into two lengthways

Lay one fillet, skin down, in a non-metal dish. Cover with the dill, salt, sugar and black pepper. Lay the remaining salmon fillet, skin up, on top.

Find a piece of hardboard a little larger than the fish, cover it with aluminium-foil and place it, well weighted, on the fish. Stand in the fridge for at least 72 hours. Turn it every 12 hours; every time you turn it, spoon the juices that