Prep time 1 hour + 48 hours for the curing

Serves 4

Cured Salmon

Centre-cut salmon fillet, 300g, skin on, bones removed
Caster sugar, 70-90g
Coarse sea salt, 70-90g
Gin, 2 tbsp
Freshly ground pepper, 2 tsp.
Chopped fresh dill, 1 small bunch
Lemon, zest of whole, juice of half
Orange, zest of whole, juice of half
Potato Rosti
Waxy potatoes, 2 medium-sized, peeled
Butter, 1 tbsp
Goose fat or sunflower oil, 1 tbsp

To Serve

Eggs, 4, very fresh


To cure the salmon, mix the sugar, salt, alcohol, pepper, zest, juice and dill. Place half of the mixture in a container that will accommodate the fish snugly.
Lay the salmon on top of this, flesh-side down, press it down, then cover with the other half of the mixture, smearing it well over the surface of the fish. Secure with a lid or cling film and leave to chill in the fridge for 48 hours, turning the fish occasionally, until firm to the touch.
Carefully rinse the fish under cold running water, but not so much that no remnants of dill remain. Dry with kitchen paper. Slice thinly on a bias.

Thinly slice the gravadlax at an angle and present on a large serving dish. Serve on top of the rosti and under the poached egg

For the rosti, parboil the potatoes in salted water until just tender, but not soft. Allow to cool, and chill for at least a couple of hours.
Coarsely grate the potatoes and season. Heat half the fat or oil in a small, heavy-based frying pan until sizzling, and then add the grated potato, allow to cook for a couple of minutes on a med to low heat and then shape it into a flat cake, pressing down as lightly as possible. Allow to cook for a couple of minutes, then gently shake the pan to loosen the potato.

Continue to cook for about 10 minutes until golden and crisp, then place a plate on top of the pan and invert it so the cake sits, cooked side up, on the plate. Add the rest of goose fat or oil to the pan and, when hot, slide the potato cake back into the pan the other way up. Cook for another 10 minutes.
For the poached egg crack your egg into a bowl or onto a saucer, this makes it easier to slide into the pan. Bring a pan of water filled at least 5cm deep to a simmer and add a drop of vinegar to the water in the pan. Don’t add any salt as this may break up the egg white. Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk. Slowly tip the egg into the centre. Make sure the heat is low enough not to throw the egg around, there should only be small bubbles rising. Cook for 3minutes or until the white is set. The egg usually floats when ready. Lift the egg out with a slotted spoon and drain it on kitchen paper and season with salt.
Serve the cured salmon on top of the rosti and top with a poached egg.

Plate supplied by