Gravlax with Potato Salad

Remove the scales from the salmon, but do not remove the skin. Make several cuts on the skin to allow the marinade to penetrate more easily.

Mix sea salt, three tablespoons of sugar, and white pepper, then sprinkle this mixture on the fillet on both sides. Finely chop the dill and sprinkle half of it on the fish, reserving the rest for salad and sauce.

Layer the fillets on top of each other with the salted side facing each other (meat to meat, skin out), wrap in a thin linen cloth, place on a cutting board, and marinate at room temperature for three hours. Then refrigerate for a day, at least overnight.

Wash and boil the potatoes, drain the water and let them cool. Slice the radish into thin rings and chop the green onion.

Break off the dry ends, boil the asparagus in salted water for three to four minutes. Rinse it with cold water and cut it into two or three pieces.

Mix sour cream, mayonnaise, one tablespoon of mustard, and three tablespoons of chopped dill and parsley for the dressing. Add salt and pepper, then mix with the vegetables.

To make the mustard sauce, mix two and a half tablespoons of mustard with a tablespoon of sugar, wine vinegar, salt, freshly ground pepper, and whisk vigorously, adding oil in a thin stream. Once the sauce reaches a mayonnaise-like consistency, add finely chopped dill. Rinse the prepared fillet with water, place it skin-side down on a cutting board, and slice thin pieces diagonally starting from the tail. Serve with lemon, potato salad, and mustard sauce.