Marinated salmon gravlax with mustard and dill | A WAVE OF FLAVOURS

Ingredients

• 1 kg (2 lb) Atlantic salmon fillet, skin on
• 30 ml (2 Tbsp) sea salt
• 30 ml (2 Tbsp) white sugar
• 50 g (1 ¾ oz.) sprigs of dill
• Pepper to taste
• For the sauce:
• 45 ml (3 Tbsp) Dijon mustard
• 45 ml (3 Tbsp) dill
• 15 ml (1 Tbsp) red wine vinegar
• 15 ml (1 Tbsp) sugar
• 2 ml (½ tsp) salt
• 45 ml (3 Tbsp) olive oil