1-Thoroughly rinse the 1 kilogram (2 pounds) of sashimi-grade salmon with bones removed and skin on, then pat it dry with paper towels. In a bowl, combine 250 grams (8 ounces) of rock salt, 250 grams (8 ounces) of white sugar, and 1 tablespoon of whole white peppercorns to make your curing mixture.

2-Lay out a large sheet of plastic wrap and sprinkle half of the curing mixture evenly across it. Add half of the 1 cup of roughly chopped fresh dill on top for that fresh herbal touch.

3-Place the salmon skin-side down on the dill and curing mixture. Cover the salmon with the remaining curing mixture and the rest of the dill, pressing gently to make sure it’s all in contact.

4-Wrap the salmon tightly in the plastic wrap and put it in a shallow dish. Add a weight, like a can or a small board, on top to press it evenly during curing.

5-Put the wrapped salmon in the refrigerator for 24-48 hours. Flip it every 12 hours so the flavors spread out just right.

6-Once cured, unwrap the salmon and rinse it under cold water to get rid of any excess cure. Pat it dry with paper towels to keep the texture perfect.

7-Slice the gravad lax thinly at an angle with a sharp knife, and serve it with the mustard cream sauce made from 1/2 cup (125 ml) of heavy cream, 1/3 cup of Dijon mustard, 2 teaspoons of mustard powder, and salt and pepper to taste. For variations, try a vegan version by swapping salmon for marinated beetroot and curing for 12-24 hours.