Step 1

Cut salmon into 2 equal pieces, then place 1 piece, skin-side down, on a sheet of plastic wrap. Combine dill, sea salt, sugar and peppercorns in a bowl. Press the dill mixture into the flesh of the salmon, then place the other salmon piece, skin-side up, on top. Wrap salmon tightly in plastic wrap, then place in a shallow dish. Place another dish on top, weigh down with cans of food, then refrigerate for 24 hours.

Step 2

Remove the weights from the salmon, drain off any liquid, then rewrap salmon in plastic wrap. Refrigerate for a further 2-3 days, turning every 12 hours.

Step 3

For herb salad, place all ingredients in a large bowl and gently toss to combine. Remove salmon from plastic wrap, scrape off curing mixture, then cut into extremely thin slices on an angle. Serve gravlax with slices of crusty bread and salad.