Gravad lax - Beetroot marinated salmon with creamy potatoes

Rub the salmon with coarse sea salt and granulated sugar. Drizzle with orange juice, beetroot juice, and vodka. Sprinkle generously with chopped fresh dill, then wrap tightly in cling film. Place in the refrigerator and let marinate for at least 2 days.

Wash the potatoes, cut them in half, toss with olive oil, salt, and pepper. Bake in a 200-degree oven for about 20 minutes, until golden brown and tender.

In a pan, melt the butter, add the Dijon and wholegrain mustard, then pour in the cooking cream. Boil briefly until a creamy sauce is formed. Stir in the roasted potatoes and a little fresh dill, then gently heat together.