Homemade Gravadlax with Mustard Sauce

Wash the salmon fillets, pat dry, and remove any pin bones. Wash and dry the dill, then roughly chop. Mix the salt, sugar, and pepper.

Sprinkle both salmon fillets evenly with the spice mix. Spread the dill over one fillet and place the second fillet on top. Place the fillets into a plastic bag, seal tightly, and press out the air.

Place the bagged salmon in a dish, weigh down with a board and a heavy object (e.g., a large tin), and marinate in the fridge for 1–2 days, turning and reweighing occasionally.

For the sauce, wash and dry the dill, then finely chop. Mix vinegar, mustard, horseradish, and dill together. Season with salt and pepper.

Remove the salmon fillets from the bag and pat dry with kitchen paper, removing the spice and herb mixture.

Slice the fillets thinly at an angle with a sharp knife. Serve cold with the mustard sauce and freshly toasted bread.