Combine the sugar, salt, dill and some grindings of Black Pepper in a bowl. Lay a large piece of foil on your work surface, and place a third of the sugar mixture on it. Place one salmon fillet, skin side down on top of the mixture and top the salmon with another third of the mixture. Stack the other salmon fillet on top, skin side up, and cover with the remaining sugar mixture.

Wrap the fish up in foil and place in a container in the fridge for 4 days, turning it every day.

To serve the gravadlax, remove the foil and scrape off as much of the sugar mixture as possible. Slice the salmon horizontally very thinly and scatter with some more fresh dill. Serve with potato latkes, dill cucumbers and crème fraiche.

For the dill cucumber, cut the cucumber into very thin slices. Place in a jar where they will fit compactly in a few layers, sprinkling dill between the layers. Combine the vinegar, sugar and salt, adding some water to dissolve the sugar. Pour the mixture over the cucumbers to cover it. Keep the jar in the fridge for at least a few hours before serving.

For the latkes, squeeze the moisture out of the grated potatoes by placing them in a clean hand towel and twisting until most of the liquid has gone. Combine the grated potatoes with the rest of the ingredients in a mixing bowl.

Heat the oil in a frying pan. Use your hands to shape the latkes before dropping them in the oil. Fry until crisp and golden on both sides. Drain on absorbent paper and serve immediately.