Hot dinner: Gravadlax

Alison Walker is the food and drink editor of Country Living magazine and loves cooking with British seasonal ingredients. After gaining experience in editorial magazine publishing, she trained as a chef at Leith’s School of Food and Wine in  London and graduated as Student of the Year in 2002. She then worked as a television food stylist and as food editor at various magazines in London.

This is perfect served with thin slices of brown bread and butter and a mustard sauce.

Preparation 20 minutes plus salting

Serves 12

1.5kg (3lb) salmon, filleted in 2 pieces

2 tablespoons granulated sugar

1 tablespoon sea salt

1 tablespoon dill, finely chopped

1 tablespoon gin

8 juniper berries, crushed

Step 1 Choose fillets from the thickest part of the salmon if you can and pin bone if necessary. Put one fillet skin-side down on a large board.

Step 2 Mix together the sugar and salt and spread over the salmon flesh. Sprinkle all over with the dill and the gin and juniper berries, making sure it is evenly covered.

Step 3 Place the other fillet on top, skin-side up. Wrap the fillets up tightly with a large piece of foil. Put in a lipped tray or dish and put another tray or plate on top. Weigh it down with weights or large tins. Put in the fridge for 2–3 days or up to 1 week, turning every 12 hours.

Step 4 To serve, slice very thinly and enjoy with soured cream and mustard sauce and slices of brown bread and butter.