1. For the salmon, remove all bones with a pair of tweezers, but leave the skin on. 2. Rinse. 3. Mash the dill stems in a mortar with a little of the salt. 4. Mix with the rest of the salt, the sugar and pepper. 5. Save the dill leaves for the sauce. 6. Cover the flesh side of the fillets with the mixture, and place the fillets flesh-to-flesh in a tray made of glass or stainless steel. 7. Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick). 8. Keep refrigerated for 72 hours, turning the fillets every 12 hours. 9. Do not discard the liquid that formsuntil the end of 72 hours. ( A lot of liquid will form). 10. Scrape off the spices and discard the liquid. 11. The salmon will keep refrigerated for about a week. 12. For the sauce, mix mustard, sugar and vinegar. 13. Add the oil a teaspoon at a time, constantly stirring. 14. Just before serving, add lots of dill and salt and pepper to taste. 15. Slice the salmon with a sharp, flexible knife in big, thin slices parallell to the skin. 16. Arrange the ice-cold salmon on lettuce leaves with slices of lemon. 17. Serve the sauce separately. 18. Optional: Also serve toasted bread and butter. ---------------------------------------------------------------------------
Nutrition
Ingredients
