1 side of salmon (about 1kg)

1 tbsp peppercorns (black or white, depending on preference)

70g caster sugar

50g coarse sea salt

85g dill

For the dill mustard sauce:

2 tbsp GRAHAM'S Dijon mustard

2 tbsp soft light brown sugar

2 tbsp cider or white wine vinegar

Pinch of salt

2 tbsp vegetable oil

50g dill, stalks removed and finely chopped


Trim any thin bits from the sides and tail end of the fillet to make it into a evenish rectangle – this may seem a waste, but thinner bits will overcure and be inedible, so it’s better to eat them now.

Crush the peppercorns in a pestle and mortar, then mix with the sugar and salt. Roughly chop the dill. Put one of the fillets, skin-side down, in a dish and put half the dill on top, followed by the salt and sugar mix. Finish with the remaining dill, then put the other piece of fillet on top, skin-side up.

Put a small board or lid on the dish, weight it down with something heavy, and chill for 48 hours, turning the fillet over every 12 hours or so.

To make the mustard sauce, whisk together the GRAHAM'S Dijon mustard, sugar and vinegar. Add a pinch of salt, then whisk in the vegetable oil. Add the dill.

Scrape the cure from the fish. Slice and serve with the sauce.