Salmon gravlax with mustard sauce

Swedish version of the familiar lightly salted salmon.

Ingredients

• salmon 1-1.2 kg
• coarse sea salt 4 tbsp. l.
• sugar 2 tbsp. l.
• white pepper 1 tsp
• dried dill 50 g
• vodka 50 ml
• Dijon mustard 2 tbsp l.
• sour cream 1 tbsp. l.
• olive oil 3 tsp
• honey 1 tbsp. l.
• white wine vinegar 1 tsp
• lemon zest 0.5-1 tsp

Directions

1. Prepare salmon fillet: cut off the belly and pull out all the bones with tweezers.
2. Cover the fillet with a mixture of salt, sugar and pepper. Rub into fish, shake off excess. After that, sprinkle the piece with dill and sprinkle with vodka.
3. Cut the fillet into two equal parts, put meat to meat on top of each other, skin outside, wrap in a thin, clean cloth.
4. Place the bundle of fish between two boards. Place a press in the form of a can of water or a saucepan on top of the board. Leave this structure in the refrigerator overnight.
5. In the morning you can eat with toasted bread, mustard sauce and curd cheese.
6. For mustard sauce, combine mustard, sour cream, olive oil, honey, white wine vinegar, lemon zest, a pinch of salt and pepper