Gravlax with Cucumber Ribbon Salad and Mustard and Dill Mayonnaise

For the gravlax:

1 or 2 sides of trout or wild Irish salmon if you are lucky enough to get some (approx. weight 1.1kg each side)

4 tbsp finely chopped fresh dill, plus extra to garnish

2 heaped tbsp sea salt

2 heaped tbsp sugar

2 tsp freshly ground black pepper

For the mustard and dill mayo:

1 large egg yolk, preferably free-range and organic

2 tbsp French mustard

1 tbsp sugar

150ml groundnut or sunflower oil

1 tbsp white wine vinegar

1 tbsp finely chopped fresh dill

salt and white pepper

For the cucumber ribbon salad:

1 cucumber

75-110g sugar

2 tsp salt

75ml cider vinegar

To garnish

sprigs of fresh dill

chive flowers

freshly cracked black pepper

To garnish:

sprigs of fresh dill

chive flowers

freshly cracked black pepper