Gravad lax with mustard and dill

Place the salmon with the skin side up on a large board. Make incisions in the skin, about 2 centimeters long and 1 centimeter deep, exposing the underlying flesh. Repeat this every centimeter along the length of the fillet. This allows the moisture the fish will release during marinating to drain away. Flip the fish over and check for any remaining bones. Remove the bones with tweezers or pliers. Line a baking tray with plastic wrap and place the fish on it, skin side down.

Grind half of the coriander seeds, fennel seeds, and all the peppercorns in a mortar until they're still slightly coarse and have some texture. Add the salt, sugar, vodka, lemon zest, orange zest, half of the dill, and all the parsley. Mix the ingredients in the mortar until you have a smooth blend.

Spread this mixture evenly over the flesh side of the salmon fillet and rub it in well. Wrap the plastic wrap tightly around the fish and press it down firmly. Place a second baking tray on top of the salmon and weigh it down with something heavy, like canned jars or cans. Refrigerate the salmon for 8-12 hours.

Remove the fish from the plastic wrap and gently scrape off the marinade with your fingers, being careful not to damage the fish. Rinse the fish under cold, gentle running water to remove the salt and the grains. There's no need to rinse it thoroughly; just removing the coarse layer is enough. Pat the fish dry with paper towels.

Grind the remaining fennel and coriander seeds coarsely in the mortar. Mix them with the remaining chopped dill and sprinkle it over the salmon. Gently press the herbs into the fish flesh with your hand.

In a bowl, mix the olive oil, mustard, dill, honey, and lemon juice. Season the mustard-dill sauce with salt to taste.

Slice the fish into thin, angled slices using a carving knife. Start at the tail end.

Serve the gravad lax with the mustard-dill sauce, some nice bread or toast, and a wedge of lemon.