Gravad lax with ginger

Mix together all the marinade ingredients. Sprinkle half of the mixture over the bottom of a shallow, non-metallic dish. Lay the salmon on top, skin side down, and sprinkle over the remaining marinade, pressing the mixture well into the salmon flesh. Cover the salmon with cling film and place a board and a heavy weight on top. Leave to marinate in the fridge for about 48 hours, turning the fish every 12 hours.

When the salmon is ready to serve, prepare the mustard and dill sauce. Combine all the ingredients, stirring well to mix smoothly, and spoon into a serving bowl.

Slice the salmon very thinly, cutting diagonally off the skin, so that each slice is edged with a little of the dill marinade. Arrange the salmon on serving plates.

Peel and stone the avocado and cut into chunky pieces. Arrange with the salad leaves and cucumber next to the salmon. Sprinkle over the sliced onion and serve with the mustard and dill sauce.