Gravlax with mustard-dill sauce

Place the salmon skin-side up on a large cutting board. Make incisions in the skin, 2 centimeters long and 1 centimeter deep, so that the underlying flesh is exposed. Repeat along the length of the fillet. This allows the moisture that builds up in the fish while marinating to escape. Flip the fish over and check for any remaining bones. Remove the bones with pliers or tweezers. Line a baking tray with clingfilm and place the fillet on it, skin-side down.

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

Spread the seasoning evenly over the flesh side of the salmon and rub it in well. Wrap the fish in clingfilm and press firmly. Place a second baking tray on top of the salmon and weigh it down something heavy, like cans or jars. Refrigerate the salmon for 8-12 hours.

Remove the clingfilm from the fish 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 kitchen roll.

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 with your hands.

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, and a wedge of lemon, on some nice bread or a piece of toast.