Add some style to the BBQ; Bring a taste of Scandinavia to summer.

Byline: Paul Heathcote

WITH some good weather around at the moment, here is a wonderful salmon dish for the BBQ.

It is not too dissimilar to making gravlax but, finished over charcoal, it makes a wonderful summer dish and, as new potatoes are back in season, make a good potato salad to serve with it.

A nice tip is to remove any unwanted bones from the salmon with a pair of tweezers or small pliers - the bones pull out easily..

BBQ Swedish Style Salmon with Potato & Cucumber Salad Ingredients 1 piece of salmon about 800g 60g sea salt 2 dessertspoons caster sugar 2 dessertspoons chopped dill 2 dessertspoons chopped parsley Olive oil for grilling 16 cooked new potatoes ' cucumber peeled, cut into half lengthways 1 chopped spring onion Small tub creme fraiche Salt & pepper Method 1. Evenly coat the side of salmon with the salt, sugar and herbs, wrap very tightly in cling film and leave overnight in the fridge.

2. Unwrap, cut into four portions, remove all the salt and herbs and pat dry with a paper towel. Drizzle with olive oil and grill on the BBQ for no more than a couple of minutes and serve with potato and cucumber salad.

For the salad 1. Cut the potatoes into small pieces, scrape the seeds from the cucumber and cut into halfcentimetre pieces. Thinly chop the spring onion and mix all the ingredients with a small tub of creme fraiche. Season with salt and pepper and serve with the salmon..

top tipple NEW Zealand Marlborough Sauvignon Blanc.

Fresh, green and grassy in style, this Sauvignon Blanc is refreshingly crisp and cuts through the richness of the salmon to make for great outdoor drinking.

pounds 6.13 a bottle, from Asda..

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BBQ Swedish-style salmon with potato and cucumber salad