Gravlax with mustard-dill sauce

Place the salmon skin-side up on a large board. Make incisions in the skin, 2 centimeters long and 1 centimeter deep, so that the underlying flesh is exposed. Repeat this every centimeter along the length of the fillet. This will allow the moisture released by the fish during marinating to escape. Flip the fish over and check for any remaining bones. Remove the bones with pliers or tweezers. Line a baking sheet with plastic wrap and place the fish on it, skin-side down.

Crush half of the coriander seeds, fennel seeds, and all the peppercorns in a mortar, but keep them slightly coarse with some texture. Add the salt, sugar, vodka, lemon zest, orange zest, half of the dill, and all the parsley. Mix the ingredients in the mortar until well combined.

Spread this mixture evenly over the flesh side of the salmon and rub it in well. Wrap the fish in plastic wrap and press it firmly. Place a second baking sheet on top of the salmon and weigh it down with weights such as cans or jars. Refrigerate the salmon for 8-12 hours.

Remove the fish from the plastic wrap and gently scrape the marinade off the fish with your fingers. Be careful not to damage the fish. Rinse the fish under cold, gently running water to remove the salt and grains. There's no need to do this thoroughly; just removing the coarse layer is enough. Pat the salmon dry with paper towels.

Crush the remaining fennel and coriander seeds coarsely in the mortar. Mix them with the remaining chopped dill and sprinkle over the salmon. Gently press the herbs into the fish flesh with your hand.

Mix the olive oil, mustard, dill, honey, and lemon juice in a bowl. Season the mustard-dill sauce with salt to taste.

Slice the fish into thin, angled slices with a carving knife. Start at the tail end.

Serve the gravlax with the mustard-dill sauce, some nice bread or on toast, and a wedge of lemon.