Cut the fillet precisely in half and place it on top of some cling wrap. Mix the sugar and salt together in a small bowl.

Spread the sugar and salt mixture on the top of the 2 halves of the salmon fillet. Put more where the salmon is thick and a little less where the salmon is thin as the mixture will get absorbed faster in the thinner parts.

Cover 1 of the halves with the bunch of dill and then place the other half of the salmon on the top, like a sandwich. Do this carefully so that the salt and sugar do not fall out.

Tightly wrap the salmon with the cling wrap. Once wrapped, re-wrap it a couple of times and make sure the salmon fillets are touching each other at all points, with no air space.

Put it on a tray and transfer it to the fridge to cure. You need to flip it over a couple of times a day. The original recipe suggested to let it cure for 48 hours before serving it. I tried it after 48 hours and I thought it tasted a but too “raw” for my liking, so I kept it for another 24 hours and it was perfect. It’s up to you.

Whisk together the mustards, sugar, salt and vinegar. Then slowly whisk in the vegetable oil until well incorporated into a smooth sauce. Add the chopped dill and mix well. This sauce keep in the fridge for 2-3 weeks if kept in an air tight container.

When ready to serve, open the gravlax, remove the dill and cut it with a sharp knife. 

Serve the sliced gravlax on some whole-wheat sandwich bread with red onion rings and the sweet dill mustard sauce.