The Deck's dill-cured salmon gravlax

This makes a lovely starter or light meal.

Cure

2 cups	Rock salt
1 cup	Sugar
1 bunch	Dill, roughly chopped
1 Tbsp	White pepper, freshly ground
500 g	Salmon, piece, skin on, bones removed (Main)

Salad

2 Tbsp	Olive oil
1 Tbsp	Capers, patted dry
½ small	Fennel bulbs
½	Red onions
250 g	Potatoes, small, or kipfler (Main)
2 Tbsp	Aioli
1 tsp	Wholegrain mustard
1 tsp	Preserved lemon, chopped
1 loaf	Sourdough bread, or lavash, for serving

Directions

1. Combine the rock salt, sugar, dill and pepper. Place the salmon in a shallow dish, skin-side down. Rub the salt mixture into the salmon. Cover and refrigerate for 24 hours, turning over halfway through.
2. Wash the mixture off and pat the salmon dry. Covered, the salmon will keep chilled for up to 7 days. Using a sharp knife, thinly slice the salmon from one side to the other.
3. Heat the oil and pan-fry the capers, until crisp. Shave the fennel. Thinly slice the onion.
4. Boil the potatoes until just tender. Drain, cool and cut into 1cm thick slices. Combine with the fennel, onion, aioli, mustard and preserved lemon in a bowl and gently toss to combine.
5. Place the sliced gravlax on a serving plate and top with the potatoes and fried capers. Serve with the lavash or sough dough.

See more of Jan's Sydney inspired recipes

• Pan-fried fish, cassoulet of beans, vegetables and chorizo
• Baked ricotta
• Deconstructed lemon meringue pie