2 filets of salmon (with the skin)
6 spoons of sugar
4 spoons of course sea salt
20 white pepper balls, crushed
(of 1 spoon of freshly grounded pepper)
3 spoons of course mustard
2 glasses of dry white wine
3 spoons of honey
freshly grounded pepper
1 dl of oil
Take the grates out of the filets.
Mix the salt, sugar and pepper and rub it into the fish.
Place the dill weed between the filets, put on a large plate, cover with
plastic and marinate for 2 to 3 days at 10°C.
Serving: throw away the herbs, cut the
salmon into nice slices and serve with mustard/honey sauce. Garnish with
lemon and dill weed.
Mix mustard, wine, honey, salt and pepper. Add some oil while stirring