James Martin cooks a Scandinavian salmon gravad lax with pickled cucumber, cucumber ketchup, mustard mayo and croûtons on Saturday Kitchen.

James says: “Choose super-fresh salmon for this classic Scandinavian starter. It’s perfect for a dinner party, as most of the components can be prepared ahead of time.”

The ingredients for the salmon: 250g caster sugar, 250g fine sea salt, 50g fresh dill, chopped, ½ side of salmon, about 500g, filleted, skinned, pin-boned and 2 tbsp coriander cress, to serve.

For the pickled cucumber and cucumber ketchup: 2 cucumbers, 250ml rice wine vinegar,1 tsp sea salt, 2½ tbsp caster sugar, 2-3 tsp xanthan gum and 1 tbsp black onion seeds.

For the mustard mayonnaise: 2 egg yolks, 2 tsp white wine vinegar, 300ml rapeseed oil, 1 tsp Dijon mustard, 2 tbsp wholegrain mustard and salt and freshly ground black pepper.