Gravlax with honey mustard sauce

Start this 3 days before you want to eat it

Ingredients:
120g rock salt
1 tbsp fennel seeds
1 tsp juniper seeds
140g light brown sugar
4 tbsp gin
1 side of salmon (about 1.7kg) filleted
Sauce:
2 tbsp clear honey
1 tbsp Dijon mustard
1 tbsp white wine vinegar
3 tbsp sunflower oil
2 tbsp chopped dill

You will need a non-metallic tray/dish big enough for the whole salmon to lie flat in.

Place rock salt, fennel seeds and juniper berries in a grinder and pulse to a coarse powder. 

Tip into tray and add sugar and gin and mix.

Add salmon, skin side down and spread mixture all over.

Wrap salmon tightly in cling film and put in fridge for 1.5 days.

Turn salmon over and return to fridge for another 1.5 days. 

Sauce: whisk honey, mustard and vinegar together and then oil. Add dill and season.

Cover and keep in fridge for up to 5 days.

Once salmon has cured, rinse off salt mixture thoroughly and pat completely dry.

Slice thinly and serve with sauce on side.