Cured salmon

Ingredients for 10 servings:

• 1 kg salmon (tail piece)
• 1 ½ tbsp sugar
• 2 tbsp salt
• 2 bunches of dill
• 1 lemon(s), untreated
• 8 tbsp mustard, hot
• 6 tbsp sugar
• 4 tbsp vinegar (wine vinegar)
• 10 tbsp oil
• possibly pepper, coarsely ground
• possibly juniper berries, chopped

Instructions

Working time approx. 40 minutes; Rest period approx. 2 days; Total time approx. 2 days 40 minutes

Have the back end of a salmon cut off. Consider the container available. The fish must fit flat in the container. Remove scales from the salmon. Fillet the salmon. Remove bones (use tweezers or small tongs). Pat the salmon dry. Mix the salt and sugar. Pour some of it into a dish (a shallow baking dish or similar) and place the salmon skin-on top. Sprinkle the salmon generously with the salt and sugar mixture. Spread some of the chopped dill over the salmon. Sprinkle the other half of the salmon with the salt and sugar mixture and place the two salmon halves together. Sprinkle the skin-side down with the salt and sugar mixture as well. Cover with cling film. Place a board on top and add a weight of approximately 2 kg. Let it marinate in a cool place for at least 2 days. Strain off the juices once or twice. Variation: Season with coarse pepper and crushed juniper berries. Sauce: Mix ingredients and let it marinate for at least 24 hours. To serve, slice the salmon diagonally, garnish with lemon slices, and serve with the mustard sauce. Serve with fresh baguette.