To make the pickled cucumber, thinly slice the cucumber on a mandolin and mix with the sugar, vinegar, coriander seeds, peppercorns and dill.
In an oblong dish, mix together the gin, peppercorns, salt, sugar, orange and lemon zest and dill. Place the keta salmon fillets into the mixture and baste well. Cover with cling film and leave in the fridge for around 4 hours.
Mix together the horseradish sauce and crème fraîche.
When ready to serve, take the salmon fillets out of the cure and scrape off any remaining salt flakes. Skin the fillets and then slice them.
Serve the gravadlax with the horseradish crème fraîche and some pickled cucumber.
1 tbsp pink peppercorns
3 tbsp sea salt flakes
1 tbsp dark soft brown sugar
Zest of 1 small orange
Zest of 1 lemon
Small bunch of dill, roughly chopped
2 x 150g Alaska keta salmon fillets, pin-boned, skin on
2 tbsp hot horseradish sauce
200g crème fraîche
Pickled cucumber to serve
3 tbsp caster sugar
120ml white wine vinegar
1 tsp coriander seeds, crushed
1 tsp black peppercorns
A handful of fresh dill, chopped