Curing salmon and trout with dill is a Swedish speciality. It adds a delightful freshness to the finished dish.
600 g salmon fillets with skin
2 tablespoons sugar
1.5 tablespoon salt
1 teaspoon white peppercorns – crushed
2 dill stalks
3 tablespoons dill – finely chopped
 Chop the dill and mix it with the sugar, salt and pepper. Rub the salmon in the mixture. Place the fish skin side up in a mould and allow to cure for about 3 days in the refrigerator.
 Dip the upper surface of the salmon in the finely chopped dill, then cut the salmon into fine slices.
 Serve the salmon with dill and mustard sauce. *
* Dill and Mustard Sauce
4 egg yolks
1 tablespoon sugar
about 1 tablespoon wine vinegar (or a little more)
3 tablespoons sweet Scandinavian mustard
2 teaspoon mustard powder
2.5 dl [0,5 pt] neutral oil
3 tablespoons chopped fresh dill
salt and pepper
[I] Mix egg yolks, sugar, vinegar and mustard in a bowl and whisk it well together. Add the oil in a thin stream while whipping vigorously all the time.
[II] Add the chopped dill and season with salt and pepper. Pour into a clean, dry glass and store in refrigerator.