Mary Berry's Gravadlax recipe - Telegraph 1 x 1.8kg (4lb) whole fresh salmon, filleted to give you 2 sides, Fresh sprigs of dill, lemon wedges and rye bread to serve. Pickling ingredients 4 tablespoons dried dill masses of freshly ground black pepper 4 tablespoons caster sugar 2 tablespoons coarse sea salt Mustard dill sauce 3 tablespoons Dijon mustard 2 tablespoons caster sugar 1 tablespoon white wine vinegar 1 egg yolk 150ml (1/4 pint) sunflower oil salt and freshly ground black pepper 2 tablespoons freshly chopped dill or 1 tablespoon dried Lay the salmon fillets alongside each other, skin-side down, on a board. Sprinkle each fillet evenly with the dried dill, then masses of freshly ground black pepper, then the sugar and salt, pressing each ingredient in well, using the palm of your hand. Sandwich the fillets together, skin-side out, to re-form the fish, and wrap in a double layer of foil. Put this into a large polythene bag and seal. Check that the salmon fillets are still on top of each other, then lay in a large dish, put another large dish on top and stack kitchen weights, or heavy cans, on top of that. Keep the dish in the fridge for 24 hours to allow the salmon to marinade, turning it after 12 hours. I usually start to marinade the salmon in the evening and then it is ready to be turned in the morning. To make the sauce, whisk together the mustard, sugar, vinegar and egg yolk, the gradually whisk in the oil. The sauce should have the consistency of mayonnaise. Add salt and pepper to taste and stir in the dill. After 24 hours unwrap the gravadlax. A lot of salty, sticky liquid will have leaked out - this is quite normal. Remove the fish from the pickling liquid, which can now be discarded. Separate the fillets. To serve, slice each fillet at an angle of about 45 degrees, cutting the flesh away from the skin. The slices should be slightly thicker than for smoke salmon, and each slice should be edged with dill. Garnish with sprigs of fresh dill and lemon wedges, and serve with the mustard dill sauce and slices of dark rye bread. Preparing ahead Before slicing, the gravadlax will keep in the fridge, wrapped in clingfilm, for up to a week. After slicing, the slices of gravadlax will it happily arranged on serving plates for up to about 6 hours, as long as they are covered with clingfilm and kept chilled. The mustard dill sauce can also be made about six hours ahead and kept tightly covered in a bowl or sealed jar in the fridge. Gravadlax freezes extremely well. Wrap the separate halves of the marinated gravadlax tightly in Clingfilm, seal and label, and freeze for up to 2 months. Part-thaw the salmon for about 1 hour before slicing. It is best not to freeze the mustard dill sauce as it tends to curdle when thawed.