Cured Salmon with Mustard Sauce

Method

You can either use two whole salmon sides, or if you have a large side, it should be split in two.
Mix salt, sugar, and pepper.
Coarsely chop dill with stems.
Lay a layer of salt mixture and dill at the bottom of a baking dish, then place one salmon fillet with the skin side down.
Sprinkle salt mixture and dill on the meat side, and place the other fillet on top with the head end facing forward.
Add the remaining salt mixture and dill on top.
Apply gentle pressure and let the fish sit in the refrigerator for 2-3 days. Larger, thicker fillets may need up to 4 days.
Turn the fish daily.
Scrape off the salt mixture and dill from the fillets before serving.

Whisk egg yolk until thickened with salt, then slowly add oil while whisking vigorously, similar to a mayonnaise.
Add sugar, white wine vinegar, pepper, and mustard.
Stir in dill just before serving.
The sauce can be stored in the refrigerator for up to 1 week.
Serve the fish in thin slices with mustard sauce and any additional desired side dishes.

Tip:Cured salmon can be frozen.