Salmon Gravlax
Gravlax is one of those recipes that sounds much more complicated than it is. You mix together a cure, press it onto the salmon, and the fridge does the rest of the work over a couple of days. The result is a silky, flavoursome cured salmon that you can slice thinly and serve any number of ways. At the store we sell gravlax and it's always popular – but making your own is genuinely satisfying. This is brilliant for entertaining because you do all the work days ahead and simply slice and serve when your guests arrive. It keeps well in the fridge for up to a week once cured, so it's a great thing to have on hand over...