Smoked salmon à la gravad lax

Finely chop the dill with a large knife.

Hold 2 tablespoons of dill separately for the sauce.

Mix the rest of the dill in a bowl with a tablespoon of sugar and some freshly ground white pepper.

Halve the long slices of salmon.

Place a piece of plastic foil of 40 cm long on the work surface.

Put two slices of salmon on top of each other.

Divide 0.25 of the dill mixture.

Put two slices of salmon on top of each other again.

Sprinkle again 0.25 of the dill mixture.

Continue until it is a pile of 5 layers of salmon and between 4 layers of dill.

Press the salmon well and wrap the pile very tightly in the plastic foil.

Let the stack marinate in the refrigerator for 2 days.

Turn the stack 3-4 times in the meantime.

Make the mustard sauce: beat in a bowl with the hand mixer the egg yolks with half a tablespoon of sugar and the mustard, oil, vinegar to a nice sauce.

Season with salt and pepper and stir in the reserved dill.

Remove the plastic foil and cut the salmon with herbs with a sharp knife in slices of half a cm thick.

Serve the slices of salmon on plates with some sauce over it.

Delicious with very thin slices of baguette roasted in the grill pan and slices of cucumber.