Mixture: 400 g of filleted salmon, 150 g of sugar, 75 g of salt, 1 table-spoon of ground white pepper, a tuft of crushed fennel

Mixture:
400 g of filleted salmon, 150 g of sugar, 75 g of salt, 1 table-spoon of ground white pepper, a tuft of crushed fennel.

For sause:
30 g of sweet Swedish mustard, 15 g of French mustard “Dijon”, 20 g of red vinegar, 20 g of brown sugar, 200 ml of corn oil, 2 table-spoons of fennel cut small.

Cooking:
Mix all seasonings and rub into filleted fish. Put salmon in a pan, pickle during 48 hours. Then cut fish in thin slices.
Mix all ingredients in mixer, except oil. During mixing add oil little by little till you receive desired consistence. Pour salmon with pepper and serve with black bread and lemon, decorated with fennel.