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Marinated salmon gravalax

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  • 25g/1oz caster sugar
  • 25g/1oz fine salt
  • 2 lemons, peel removed with a peeler, then finely sliced into julienne
  • ½ filleted side of salmon, weighing about 500g/1lb 2oz, skinned and pin boned
  • 300ml/11fl oz olive oil
  • 10g chopped fresh dill

For the mustard sauce

For the cucumber salad

For the rye croûtons