Gravlax salmon with carrot and apple salad

1. Place 1 salmon fillet on cling film. In a bowl, mix chopped dill, sugar, salt and pepper. Spread all over the fish. Roll tight in plastic wrap. Place in the fridge for 24 hours.

2. The same day, in a bowl mix the peeled and grated ginger, cut apples into strip, with lemon juice over, and add the grated carrots. Salt and 5 pink peppercorns and drizzle olive oil.Set aside in the fridge.

3. Chop the 2 salmon fillets. Arrange the salad on the plate with the salmon. Sprinkle with pink peppercorns. Serve immediately.