Donal Skehan served up a tasty beetroot gravad lax dish on Saturday Kitchen.

Donal says: “All you need is a little fridge space and some patience to make this classic gravad lax.”

The ingredients are: 2 large cooked beetroot, quartered, 2 good handfuls fresh dill, roughly chopped, 6 tbsp sea salt, 2 tbsp freshly ground black pepper, 140g caster sugar, 1 tbsp runny honey, 1 tbsp wholegrain mustard, 2 x 200g salmon fillets, Swedish crisp bread, to serve, watercress sprigs, to serve and fresh dill sprigs, to serve.

For the cucumber pickle: 2 tbsp caster sugar, 2 tbsp cider vinegar, ½ tsp sea salt, ½ small shallot, very thinly sliced and ½ cucumber, thinly sliced.

For the dill crème fraîche, 200g crème fraîche, good handful fresh dill, finely chopped, ½ lemon, juice only and freshly ground black pepper.