This recipe is so incredibly simple and delicious. You take a deboned side of salmon, or large fillet, whatever you can get your hands on. Rub it down with sea salt, I used pink Himalayan salt here, and white sugar, then tear and place some sprigs of dill on the fillet. Place in a large dish and wrap in plastic wrap and place in the fridge for 24 hours, turning once around halfway through.
Then wash and pat dry the fillet, slice thinly and layer on sourdough toast drizzled with extra virgin olive oil and lemon. Salmon gravalax can be used in many dishes, so go for it!
All images by Jacqui Lewis for The Broad Place.