Danish elderflower gravlax

1 K salmon fillet
4 tbsp salt
1 tsp pepper
4 tbsp sugar
8-10 elderflowers

The salmon should be frozen at least 24 hours before you start ( just in case there are parasites in the fish).
Clean salmon fillets of any bones but keep the skin.
Wash the elderflowers and separate the tiny flowers from the stalk by using a fork or a pair of scissors.
Mix together the salt, pepper and sugar.
Rub the fillet with some of the mixture.
Rub the rest of the mixture on top and add cleaned eldeflower.
If you have two fillets, place them together, meat against meat with flowers in between.
Place the fillet in a plastic freezer bag and close it carefully.
Let the fillets rest in the fridge for 2 days.
After 2 days, unwrap and clean the fillets
Start to slice the Gravlax into thin diagonal slivers using a fillet knife starting at the small end of the fish.
Gravlax can bestored in the fridge for nearly a week or longer in the freezer.

Lemon Sauce
1 tsp mustard 1 tsp honey
4 whole black peppercorns 1 tsp elderflower cordial
Some salt

Fresh cut oregano or other herb that gives character and freshness to the dressing
Crush mustard seeds, peppercorns and salt in mortar. Stir in honey and the freshly cut oregano. Set aside.

Mayo
one egg yolk
1-2 tsp good white vinegar
50-100 ml (1/4-1/2 cup) grapeseed oil or other neutral oil

Whip egg and at the same time drip the oil drop by drop in the egg mixture
Now you have a mayonnaise ... Blend together the honey mustard mixture with the mayonnaise. Add some sour cream.