As a main course or entrée: marinated salmon with a refined mustard sauce, garnished with a fine leaf salad.
Preparation: 24 hours in advance, dry fish, drizzle with vodka. Mix salt, sugar and pepper, coat fish all around with it. Wrap tightly in plastic wrap, place on a platter and weigh down. Cover and let stand for 24 hours.
The following day: remove, rinse thoroughly under cold running water, dry. brush on both sides with a little oil. Divide into portions, but cut just down to the skin so that the pieces still hold together.
Prepare: Cover a baking sheet with aluminum foil, heat in oven at 200 °C. Roast salmon for 6 to 10 minutes, turning. Remove, cut into portions. Serve with mustard sauce and leaf salad.
Slice and bring to the table.
Prepare mustard sauce: 1 to 2 weeks in advance.
Soak mustard in beer and wine for 24 hours. Grind finely with spices in a cutter until smooth-spreadable. Season with salt and black pepper. Shape into a jar and keep well sealed in the refrigerator. Keeps for a good 3 months.
Accompaniment: Fine leaf lettuce Mix leaf lettuce with beet and caper fruit. Dress with vinegar, oil, salt and pepper. Stir sour cream with horseradish and a little vinegar until liquid. Pour around the salad when serving.
Tip: Stock up on a variety of high-quality seasonings – it pays off!