A stovetop frittata with gravlax and lots of dill: “I recently discovered how easy it was to make gravlax, plus it keeps for a while and can be used in so many ways!” Helvey’s recipe? “Take two salmon fillets, sprinkle a good dose of salt and sugar with fresh torn dill, sandwich skin-side together, and wrap fillets in plastic wrap. Place in a dish and put a weight of some sort on top (I used a big bag of almonds), leave for three days in the fridge (flipping the pack every day), and you’re done – just rinse the fillet – pat dry and slice the most incredible tasting lox you’ve ever eaten!”