Recipe courtesy of Anna-Lena Skold


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  • Level: Intermediate
  • Total: 2 days 20 min
  • Prep: 20 min
  • Inactive: 2 days
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1/3 cup salt

1/2 cup sugar

3 to 4 teaspoons crushed white peppercorns

3 to 4 pounds salmon fillet, preferably the middle cut, skin on

Lots of fresh dill

Hovmastarsas, sweet dill and mustard sauce, recipe follows

Hovmastarsas Sweet Dill and Mustard Sauce:

6 tablespoons Swedish style mustard (or 3 tablespoons American mustard and 3 tablespoons Dijon mustard)

4 tablespoons sugar

1 to 2 tablespoons red wine vinegar

3/4 cup pure vegetable oil

Salt and white pepper

Plenty of chopped dill


  1. Mix salt, sugar and pepper. Rub the fish with the mixture. Add dill. Wrap in foil and put in a dish. Refrigerate for 36 to 48 hours, with a light weight on top of the fish. Turn the salmon several times.
  2. Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal.
  3. Serve with Hovmastarsas, sweet dill and mustard sauce.

Hovmastarsas Sweet Dill and Mustard Sauce:

  1. Whisk together mustard, sugar and vinegar. Add salt and pepper to taste. Add the oil in a thin stream, stirring constantly. Add the chopped dill. Store in refrigerator.