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Graved salmon

For 8-10 people

For the salmon:

1 salmon filet with skin, about 1.2 - 1.4 kg

2 tbsp brown sugar!

2 tablespoons coarse sea salt

1 untreated lemon

2 bunch dill

1 tbsp peppercorns

2 tablespoons of gin or vodka

For the mustard sauce:

½ bunch dill

3 tablespoons Dijon mustard

1 tbsp white wine vinegar

1 tbsp honey

2 - 3 tablespoons sunflower oil

¼ tsp salt

2 pinches of pepper

Wash salmon and pat dry. Eventually draw fishbones. Mix the sugar and salt and rub the 

salmon on the meat side thoroughly. Thinly grate peel of lemon. Chop 1 bunch dill roughly. 

Crush the peppercorns and distribute them with the dill on the salmon. Evenly sprinkle the 

gin over the salmon. Then cut the fish centrally in two halves and put both sides of meat on 

top. Wrap the salmon pieces tightly with cling film and place in a suitable shape. Complain 

with a chopping board and a weight and put in the refrigerator. Turn the salmon twice a day 

for a total of 3 days in the following days.

Finely chop the second bunch of dill and sprinkle the finished salmon with it. Before serving

 cut into wafer-thin, very sliced ​​slices.

To Graved salmon fit on the best mustard sauce. Therefore. Dill fine hook. Mix mustard, 

vinegar and honey. Add the oil, season with salt and pepper and stir in the dill. Serve with  

the salmon.