Gravad Lax with Beetroot and Mustard Potatoes

Rub the salmon fillet with coarse sea salt and sugar. Drizzle with orange and beetroot juice. Sprinkle the finely chopped dill (reserve some for the sauce) over it and spray with vodka. Wrap the fish tightly in cling film and let it marinate in the refrigerator for 2 days.

Wash the new potatoes, halve them, and mix with olive oil, salt, and pepper. Roast in a preheated oven at 200°C for about 20 minutes until golden brown.

Melt the butter in a pan. Add Dijon mustard, whole grain mustard, and cream. Simmer briefly until a creamy sauce forms. Fold in the roasted potatoes and the remaining dill and heat briefly.