Colour me healthy

Allow three to four days’ curing time. Simply put the fish, skin-side down, into a foil container or suitable dish lined with foil. Mix the salt and coconut sugar together, roughly chop the dill and mix it to form a coarse green rub. Sprinkle half onto the salmon flesh, and then wrap it really well.

Put the other piece of fish into another small foil container and repeat. Wrap really well in clingfilm and stack one on top of the other.

Some recipes recommend sandwiching the two pieces together, but too much liquid is drawn out and the bottom piece gets too wet and the top piece not enough flavour. It is also good to be able to pour off some of this liquid after day three. I then added another bit of chopped dill, wrapped it up again and on day four, scraped the salt and topping away, removed it from the foil containers and then sliced it very thinly like smoked salmon.

It was very firm and quite salty but beautifully clean and tasty.

BEETROOT SOUP WITH AVOCADO AIOLI

Serves 4

Splash olive oil

1 onion, peeled and diced

1-2 carrots, peeled and diced

2 celery sticks, peeled and diced

4 cloves garlic, peeled and chopped

600g beetroot, peeled and diced

750ml stock

Fresh horseradish to grate into it, a dollop of avocado aioli , micro leaves and slivers of gravadlax to garnish (optional)

Heat up the oil in a good-sized saucepan that has a lid and sweat all the vegetables in it. Add the stock, put the lid on and let it cook gently for about 25 minutes, until the vegetables are tender.

If you don’t have a lid, the water will evaporate and when you go to blend the soup, you will need to add more water.

Do make sure the vegetables are tender before blitzing in a blender or food processor, and if you need to add more liquid to get it moving in the machine, that won’t be a problem.

If it tastes a little earthy or bland, remember that the aioli will give it a good punch. A little grated fresh horseradish is always nice and, if you must, a little salt. Or else just serve a sliver of the gravadlax on the side, which also goes superbly with the sauce.

AVOCADO AIOLI

1 avocado

Juice of 2 lemons

1 good tbsp Dijon mustard

2 cloves garlic, peeled and crushed

2 good tbsp olive oil

Salt and pepper

Splash water if necessary

Whizz in a blender until light and creamy. Pour a good dollop onto the gravadlax or a generous blob into the soup. Delicious with everything, to be honest.

DOMINI RECOMMENDS: Flower sprouts are back on the shelves. If you can’t find them, ask your local grocer or supermarket if they can source them. I got some in Marks Spencer recently.