Gravad lax with beetroot and mustard potatoes

Season the salmon fillet with coarse sea salt and sugar. Drizzle it with orange juice and beetroot juice for that spectacular ruby color. Sprinkle with finely chopped dill, drizzle with vodka, and wrap tightly in food film. Let the salmon marinate in the refrigerator for 2 days.

Coat the new potatoes with olive oil, season with salt and pepper, then bake them in the oven for 20 minutes until tender.

In a pan, melt the butter and add Dijon mustard, whole grain mustard, and cooking cream. Simmer briefly until the sauce thickens into a fine cream. Add the baked potatoes and fresh dill, gently heating them together.