Check the salmon fillet thoroughly – remove any bones with tweezers.
Leave the skin on (protects the meat), but scrape off the scales.
2. Make the salt and sugar mixture
Mix together salt, sugar, pepper, and (if using) juniper/coriander.
3. Marinate the salmon
Lay out a large sheet of plastic wrap and spread half of the dill on it.
Place the salmon fillet skin-side down on the dill.
Spread the salt and sugar mixture evenly over the salmon.
Sprinkle the remaining dill on top.
Drizzle with aquavit/vodka (if using).
4. Wrap and age
Wrap the salmon tightly in plastic wrap, ensuring no air can escape.
Place in a baking dish and add a weight (e.g., a can of canned goods).
Marinate in the refrigerator for 48 hours – turn once a day and drain any liquid.
5. Finish & Serve
Remove the salmon from the foil and pat dry with a paper towel.
Peel off the skin (optional) and slice thinly (hold at an angle to a knife!).
Mustard-Dill Sauce (Hovmästarsås)
2 tablespoons sweet mustard
1 tablespoon Dijon mustard
1 tablespoon sugar
1/2 cup oil (rapeseed or sunflower oil)
1 small bunch of dill (finely chopped)
Salt & pepper
→ Stir everything together until a creamy sauce forms.