Gravlax with Potatoes

Check the salmon fillet for pin bones and remove them with tweezers, leaving the skin on. Mix the sea salt, sugar and white pepper together.

Spread half of the mixture over the salmon's skin, lay a third of the dill on the plastic wrap, place the fillet skin-side down, then rub the remaining mixture into the flesh and cover it with the rest of the dill.

Wrap the salmon tightly in the plastic wrap, place it in a dish, and press it down with a board or another dish weighted lightly. Leave at room temperature for 2–4 hours, then cure in the refrigerator for 24–48 hours, turning the fillet over a few times.

Boil the potatoes in their skins until tender, about 20–25 minutes, drain and let cool so they're easy to serve.

For the sauce, whisk together the mild Swedish mustard, Dijon mustard, sugar and red wine vinegar, and season with salt and white pepper. Whisking vigorously, pour in the oil in a thin, steady stream until it reaches the consistency of a runny mayonnaise, then stir in the chopped dill.

Unwrap the salmon, drain off and discard the liquid, and scrape off most of the cure and dill. Slice the fillet into thin pieces at about a 45° angle, running the knife along the skin.

Serve the gravlax with the boiled potatoes and mustard-dill sauce.