Cured salmon

Ingredients for 4 servings:

• 500 g salmon, fresh, whole
• 3 tbsp sea salt, coarse
• 3 tbsp sugar
• 1 tbsp black pepper, coarse
• 1 bunch of dill
• 150 g mild yogurt, 10% fat
• 2 tsp Dijon mustard
• 1 tsp honey
• 6 almonds, peeled
• 2 tbsp dill, chopped

Instructions

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

Rinse the outside of the fish and pat dry. Open the salmon halves, sprinkle the insides with salt, sugar, and spices, and generously garnish with dill sprigs. Fold the halves back together, wrap the fish in foil, place it in a glass or ceramic container, and weigh it down with a wooden board and a weight weighing about one kilogram. Refrigerate the fish for two to three days. Turn it occasionally so that the brine that forms seasons the fish all over. For the sauce, mix the yogurt with the mustard and honey. Chop the almonds and stir them into the sauce with the dill. Open the fish, remove the dill and spices, and sprinkle with some fresh chopped dill if desired. Cut each half flat into thin slices and serve with the mustard sauce.