Cover the salmon with the dill, and allow to stand in a cool spot ... Serve with thin slices of whole-grain bread and mustard sauce (recipe below). (The gravlax will keep in the refrigerator ...

Divide the fish into four portions ... Sprinkle the chopped dill over the salmon and serve it with the rye croûtons, mustard sauce, cucumber salad and mixed micro leaves to garnish.

simmer until the sauce is thick again. Add the mustard and salmon pieces, reduce the heat and gently simmer, stirring from time to time for about 3–4 minutes, until the fish is just cooked.