Gravadlax Roast | Daily Mail Online

If mustard and dill work so well for gravadlax, then why not roast salmon too? This would be delicious served with a cucumber pickle and buttered new potatoes.

Serves 4

sea salt, black pepper

1 x 500g salmon half-side (skinned or unskinned)

1-2 tsp dijon mustard

2 tbsp finely chopped dill

1 tbsp rapeseed oil

lemon wedges, to serve

•  Preheat the oven to 220C/200C fan/gas 7 with a roasting pan inside that will hold the salmon with a little space to spare around the edge. Season the top of the salmon (either side if skinned) and brush the top with the mustard, then scatter over the chopped dill, gently pressing it into the mustard.

•  Drizzle a teaspoon of oil over the base of the hot roasting pan, lay the salmon mustard-up in the pan, drizzle the rest of the oil over the fish and roast for 20 minutes or until it has just lost its translucency in the centre. Loosely crush into chunks and serve with lemon wedges.