Icelandic salmon gravadlax, rye bread, cucumber, horseradish by Agnar Sverrisson

INGREDIENTS
50g table salt
Pinch dill seeds
50g caster sugar
Fennel powder
50g sliced lemon zest (no pith)
1 bunch dill
1 large side of salmon/2kg approximately (the amount of marinade may need altering depending on the size of the fish)
200ml extra virgin olive oil

METHOD Debone and skin the salmon in the usual way, paying attention to remove all the blood line. Rub the fish on both sides with the salt, sugar and lemon zest mixed together, ensuring it is distributed evenly, with slightly less around the tail end.

After 1 hour, slice a thin piece of the salmon, wash it, and taste it to check the marinade. If you are satisfied with it, wash the rest of the fish, taking care not to damage the flesh. Now dry the salmon and divide it into 60g portions; on the bone side sprinkle with fennel seed powder and dill seeds, approximately six per portion.

Pack each portion sous vide with 15ml extra virgin olive oil then cook at 45°C for 15 minutes. Chill in ice water. Remove from the bag, sprinkle with chopped dill and serve with pickled cucumber, rye bread and horseradish sauce.

Agnar Sverrisson is head chef and co-owner at Texture.