Combine the sugar, salt, dill and some grindings of black pepper in a bowl.
Lay a large piece of foil on your work surface, and place a third of the sugarmixture on it. Place one salmon fillet, skin side down on top of the mixture, and top the salmon with another third of the mixture.
Top with the other salmon fillet, skin side up and cover with the remaining sugar mixture. Wrap the fish up in foil and place in a container in the fridge for 4 days, turning it every day.
To serve the gravadlax, remove the foil and scrape off as much of the sugar mixture as possible. Slice the salmon horizontally very thinly and scatter with some more fresh dill. Serve with potato latkes, dill cucumbers and crème fraiche.
Cut the cucumber into very thin slices.
Place them in a jar where they will fit compactly in a few layers, sprinkling dill between the layers.
Combine the vinegar, sugar and salt, adding some water to dissolve the sugar.
Pour this mixture over the cucumber to cover it. Keep the jar in the fridge for
at least a few hours before serving.
Squeeze the moisture out of the potatoes by placing them in a clean hand towel and twisting until most of the liquid has gone.
Combine the grated potatoes with the rest of the ingredients in a mixing bowl.
Heat the oil in a frying pan. Use your hands to shape the latkes before dropping them in the oil. Fry until crisp and golden on both sides. Drain on absorbent paper and serve immediately.
Wine suggestions
Vallee d'Aoste Petite Arvine Champorette - 2005 - Les Cretes -Valle d'Aoste - Tucked under Mont Blanc, Valle d’Aosta producers have to make the most of what precious space there is for vines on their stony alpine terraces, some of the highest in Europe. A striking combination of grapefruit, salt and minerals, this is a medium-bodied white wine packed full of flavour and aromatics. The light citrus notes make it the perfect match for gravadlax.
