Salmon gravlax

1.Pat salmon dry with paper towel. Remove bones with tweezers. Combine salt, white sugar, pepper, vodka and dill in a bowl.

2.Line a baking dish with plastic wrap, extending wrap 15cm. Spoon one-third of the salt mixture into dish. Top with a salmon fillet, skin-side down. Top with half of remaining salt mixture, rubbing in with fingertips. Scatter with lemon rind and top with remaining salmon fillet, skin-side up. Top with remaining salt mixture. Fold plastic wrap over to cover. Top with weights. Refrigerate 2 days, turning twice daily.

3.To make dill sauce: whisk mustard, caster sugar, vinegar and a pinch of salt in a bowl. Slowly whisk in oil, drop by drop, until thickened. Stir in dill and lemon juice.

4.Remove salmon from salt mixture. Place skin-side down on a plastic chopping board. Thinly slice salmon (trim any dark patches). Serve drizzled with dill sauce. Scatter with baby capers.