How to make gravadlax

1. Ingredients for the cure: 150g sea salt, 150g caster sugar, 30g coriander seed, 50g black peppercorns and 200g dill Photograph: Tim Hayward

2. Grind all the ingredients except the fresh dill in a pestle and mortar Photograph: Tim Hayward

3. Lay two salmon fillets skin down on a sheet of clingfilm. These should ideally be matched pieces from either side of the same fish, scales and skin left on but they should have been frozen for at least 24 hours to kill parasites Photograph: Tim Hayward

4. Chop dill finely and spread a thick layer on the flesh side of each fillet Photograph: Tim Hayward

5. Add a thick layer of the dry cure. Press on vigorously Photograph: Tim Hayward

6. Put half a dozen sprigs of dill on the side you're going to flip over Photograph: Tim Hayward

7. Flip over so the thick edge of one fillet fits on top of the thin edge of the other Photograph: Tim Hayward

8. Wrap tightly in several layers of clingfilm. Store in a bowl, in the fridge, for 48 hours. Photograph: Tim Hayward

9. Unwrap the cured fish, pat dry and scrape off most of the cure and chopped dill Photograph: Tim Hayward

10. Lay skin side down and take thin diagonal slices. Serve with sweet mustard and dill sauce - you can find the recipe here Photograph: Tim Hayward