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1
For the salmon, remove all bones with a pair of tweezers, but leave the skin on.
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2
Rinse.
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3
Mash the dill stems in a mortar with a little of the salt.
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4
Mix with the rest of the salt, the sugar and pepper.
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5
Save the dill leaves for the sauce.
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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.
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7
Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick).
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8
Keep refrigerated for 72 hours, turning the fillets every 12 hours.
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9
Do not discard the liquid that formsuntil the end of 72 hours.
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10
( A lot of liquid will form).
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11
Scrape off the spices and discard the liquid.
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12
The salmon will keep refrigerated for about a week.
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13
For the sauce, mix mustard, sugar and vinegar.
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14
Add the oil a teaspoon at a time, constantly stirring.
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15
Just before serving, add lots of dill and salt and pepper to taste.
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16
Slice the salmon with a sharp, flexible knife in big, thin slices parallell to the skin.
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17
Arrange the ice-cold salmon on lettuce leaves with slices of lemon.
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18
Serve the sauce separately.
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19
Optional: Also serve toasted bread and butter.
