Graved salmon with mustard sauce

Ingredients for 4 servings:

• 2 ½ kg salmon fillet(s), with skin
• 60 g sugar
• 2 tbsp sea salt
• 1 tsp black peppercorns, crushed
• 1 tbsp vodka or brandy
• 4 tbsp dill, fresh, very finely chopped
• ½ tbsp vinegar (apple cider vinegar)
• 1 tsp sugar, fine
• 125 ml oil (olive oil)
• 2 tsp dill, very finely chopped
• 2 tbsp mustard (Dijon mustard)

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

Mix the sugar, salt, and peppercorns. Use tweezers to remove any bones from the salmon. Pat dry and place one fillet skin-side down in a shallow baking dish. Drizzle with half the vodka, rub in half the sugar mixture, then sprinkle with half the dill. Drizzle the remaining vodka over the second salmon fillet and rub the remaining sugar mixture into the flesh. Place flesh-side down on top of the first fillet. Cover with plastic wrap and weigh down with a board and cans. Refrigerate the salmon for 24 hours, turning the fillets once. For the mustard sauce, whisk together all the ingredients and cover. Place the salmon fillets on a wooden board. Brush off the dill and spices with a stiff pastry brush. Sprinkle with the remaining dill, pressing it down firmly. Place on a serving plate and cut into thin slices. Serve with the sauce.