Ingredients, the Unestablished gravad lax: For every pound of salmon, take half a cup of salt, half a cup of sugar, 5 grounded white peppercorns and plenty of dill. (1) Dry the salmon thoroughly but don't rinse it. Cut it in half and remove all bones. (2) Mix salt and sugar and rub it in gently into the salmon. (3) Cover the bottom of a shallow tray with dill. Lay the salmon on top with the skin facing down. Sprinkle dill and peppercorns. Put the other half of the salmon on top with the skin facing upwards. Cover everything in dill. (4) Cover with cling foil and put a chopping board on top (add a pile of books for some weight). Leave for 2 days in a cool, dark place. Cut the salmon in long, thin slices and serve with the Unestablished mustard sauce

Ingredients, the Unestablished mustard sauce: 2 tablespoons of mustard (not Dijon), 1 tablespoon of sugar, 1 egg yolk, 2 tablespoons of vinegar, half a cup of cooking oil and chopped dill. (1) Mix all ingredients except the cooking oil in a bowl. Gradually beat in the oil, mayonnaise style, and season with dill, salt and pepper. Read less...