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Valentine Warner prepares the classic Nordic dish of home-cured salmon with a creamy dill sauce.
Using a pestle and mortar, grind together the salt, white peppercorns, sugar and the juniper berries to make the curing salt.
Strip the dill feathers and finely chop them, discarding the stalks. Mix the dill into the curing salt mix.
Slice the salmon into very thin slices, keeping the knife flat against the flesh so that you can almost see it through the skin.
Scatter some of the curing salt onto a piece of baking parchment.
Lay the salmon over half the baking parchment, taking care not to overlap the slices.
Scatter the remaining curing salt over the salmon and fold the remaining baking parchment on top of the salmon. Put in the fridge for 20 minutes.
For the dill sauce:
Put the egg yolks in a bowl and whisk in the vinegar, mustard and sugar.
Gradually add the oil while beating vigorously with a whisk, until the sauce is thick and glossy. Stir in the dill and season with sea salt.
Serve with the salmon and crisp breads.
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