Gravad lax

Season the salmon with coarse sea salt, sprinkle with sugar, drizzle with lemon and orange juice and beetroot juice. Sprinkle with chopped dill, splash with vodka, and let marinate for 2 days under cling film in the refrigerator.

Brush the potatoes with olive oil, season with salt and pepper, and bake in the oven for 20 minutes.

In a pan, melt the butter, add Dijon and whole-grain mustard, cream, and briefly cook into a cream. Add the baked potatoes and dill, and gently heat through.