The first time I made this recipe I was working in Burma (Myanmar) at a 5 star Renaissance International hotel. One of the long-time expatriates that frequented our catering services was an older, leathery-skinned alcoholic Swedish lady. She had somehow managed to get the Swedish ambassador to Thailand to come to a dinner party at her house when he was in town.

She insisted I follow a very particular recipe when making the marinated salmon which has a relatively higher ratio of sugar than many gravad lax recipes. The Swedish usually have this salmon on their smorgasbords and always serve it with this delicious mustard dip. I have altered the recipe slightly here to use honey instead of sugar for a GAPS and SCD friendly recipe.