Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the cure, whizz the ingredients together in a food processor.
Put a double sheet of clingfilm on a large baking tray and lay the salmon fillet on top, skin-side down. Spread the cure all over.
Wrap the clingfilm tightly around the salmon.
Put another baking tray on top and weight it with tins. Put in the fridge for 24 hours.
Unwrap the salmon, rinse the cure off, pat dry and put the fish on a board.
Cover with a fresh layer of finely chopped dill and pat it down so it sticks.
Carve the salmon into thin slices, starting from the tail end, with the knife at a low angle.
Whisk the sauce ingredients together and serve with the salmon, some rye bread and salad.