Step 1

Check the salmon for any bones then remove the skin and the brown fatty layer beneath the skin as this can be bitter. Grate the beetroot on a fine grater and put in a large bowl. Zest and juice the orange into the same bowl.

Step 2

Add the sugar and salt and mix thoroughly. Submerge the salmon fillet in the red salty sludge and store in the fridge overnight.

Step 3

Slice the fennel in half, cut out the hard stalk route and slice as thinly as possible. Squeeze the lemon into the bowl with the fennel and let it marinade in the fridge for an hour.

Step 4

Take the salmon out of the fridge and wash off the marinade with cold running water. Pat the salmon dry with kitchen roll.

Step 5

Spread the top of the salmon with a thin smearing of mustard and stick the chopped parsley to it.

Step 6

Take the fennel out of the fridge, drain in a colander and sprinkle with the icing sugar. Serve thin slices of the gravadlax with the crisp fennel strips and a wedge of lemon. Serves 4 as a starter or lunch