Gravet ørret (cured trout)

Instructions

1. Rinse the trout fillet quickly and dry it thoroughly. Remove any remaining bones with tweezers.
2. Mix the coarse salt, sugar and crushed pepper in a small bowl.
3. Place half the dill at the bottom of a deep dish, then lay a fillet skin side down. Spread the salt and sugar mixture over the flesh.
4. Cover with the remaining dill, then lay the second fillet flesh side down on top, or use the same fillet folded over. Cover with cling film and place a light weight on top.
5. Refrigerate for 36 to 48 hours, turning the fish every 12 hours and spooning over the juices that form.
6. For the sauce, whisk the mustard, sugar and vinegar, then whisk in the oil and chopped dill.
7. Pat the fish dry, slice very thinly on the diagonal and serve with the sauce and rye bread.