Whisk all the spices together, chop the bunch of dill.
Sprinkle a piece of cling film with a tsp of herb mixture and sprinkle 1/3 of the dill over it. Place one fish fillet skin side down on top, repeat sprinkling a tsp of the herb mixture and another third of the dill. Place the second fish fillet on top, skin side up, and sprinkle with the remaining herb mixture and dill. Close the plastic wrap over the fish.
Let the fish stand at room temperature for a couple of hours until a tiny bit of liquid has formed. Later, refrigerate for three to four days, turning the fillets to the other side twice a day.
For the sauce, stir together the sugar, vinegar, mustard and pepper and pour in the oil in a thin stream, stirring throughout. Fold in the chopped dill.
To serve, slice the salmon very thinly from the skin and bring to the table with the mustard sauce.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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