Traditionally salmon was cured to preserve it for longevity. Applying a dry rub of salt and sugar to the fillet is the most common way of doing this, and gravadlax is probably the most well known version using the winning combination of dill and mustard. These days, however, a variety of flavours from beetroot and aniseed, to gin, treacle and peppercorns are being used with innovative results. The cure ‘cooks’ the fish by drawing out the moisture of the fish and creating a syrup which cures the fish, ready for fine-slicing and impressing your guests.

The Great British Chefs Ferment at Home Set includes everything you need to start your curing adventure, and includes a copy of our 'Hacks' cookbook.