Traditional gravad lax – Swedish cured salmon

Ingredients

• 500 g fresh salmon fillet (skin on, boneless)
• 2 tbsp coarse salt
• 2 tbsp sugar
• 1 tsp crushed black pepper
• Zest of 1 lemon (optional)
• 1 bunch fresh dill (roughly chopped)
• For the mustard-dill sauce (hovmästarsås):
• 2 tbsp Dijon mustard
• 1 tbsp sugar
• 1 tbsp white wine vinegar
• 3 tbsp neutral oil (e.g. sunflower or rapeseed)
• 1 tbsp chopped fresh dill
• Salt and pepper to taste