Beetroot-infused cured gravadlax with croutons

In a bowl, combine the sugar, salt, pepper and dill. Rub the skin side of both pieces of salmon with half this mixture. Lay the pieces skin-side down on plastic wrap and divide the remaining mixture between them. Pack the beetroot on top of one piece and press the two pieces of salmon together so that the beetroot and curing mixture is sandwiched between them and the skin is on the outside. Wrap the fish several times in plastic wrap, ensuring that it is tightly sealed. Finally wrap the parcel in foil for extra support and to prevent leaking.

Place the parcel on a tray and refrigerate for three days (72 hours), turning every 12 hours.

Remove the fish from the refrigerator about 2 hours before serving. Remove the foil, plastic, beetroot and any remaining curing mixture and discard. With a clean, damp cloth, gently wipe down both sides of the salmon. Place the salmon skin-side down on a board and, using a sharp, flexible, long-bladed knife, slice the salmon down to the skin, turning the blade as you reach the skin to shave off slices.

To prepare the croutons, cut the bread into cubes, toast under a hot oven grill and allow to cool.

For the dressing, mix together the mustard and mayonnaise.

To serve, arrange the salmon on a platter with the dressing, croutons, capers, lemon and dill.