Salmon
600 g (21.16 oz) salmon
30 g (1.06 oz) salt
30 g (1.06 oz) sugar
20 g (0.71 oz) fresh dill

Kavring bread
120 g (4.23 oz) wheat flour
240 g (8.47 oz) whole grain rye flour
235 g (8.29 oz) porter beer
95 g (3.35 oz) dark molasses
10 g (0.35 oz) fresh yeast
5 g (0.18 oz) salt
1 g (0.04 oz) caraway seeds
1 g (0.04 oz) fennel seeds
1 g (0.04 oz) anise seeds

Mustard
2 g (0.07 oz) salt
6 g (0.21 oz) white wine vinegar
6 g (0.21 oz) water
6 g (0.21 oz) mustard powder

Mustard dip
26 g (0.92 oz) mustard
5 g (0.18 oz) fresh dill
5 g (0.18 oz) salt
10 g (0.35 oz) white wine vinegar
10 g (0.35 oz) sugar
150 ml (5.07 fl oz) neutral vegetable oil

Instructions

Salmon
Freeze the salmon for at least 72 hours. Thaw the salmon completely.
Chop the dill.
Mix the sugar, salt and the chopped dill and then rub it on the salmon.
Marinate in the refrigerator for 24 hours. Flip the salmon after 12 hours.

Kavring bread
Grind the spices and mix with the beer and yeast.
Add the rest of the ingredients and knead the dough for 5 minutes.
Grease a loaf pan with soft butter and then flour it lightly.
Add the dough to the loaf pan and let it rise for 1 hour.
Heat the oven to 175° C (347 degrees Fahrenheit).
Bake the bread for 30-40 minutes or until a thermometer reads 98° C (208.4 degrees Fahrenheit) in the centre.
Cool the bread and then freeze it.

Mustard
Boil the water and vinegar. Then add it to the other ingredients. Stir and then chill the mustard.

Mustard dip
Chop the dill very fine.
Mix the dill, sugar, vinegar, salt and mustard in a bowl.
Drizzle the vegetable oil into the bowl while whisking constantly.

Assembly
Semi thaw the kavring bread to be able to cut it thinly.
Heat the oven to 150° C (302 degrees Fahrenheit).
Slice the bread in 2 mm slices.
Put the slices on a tray lined with baking paper and put in the oven until the chips are crisp, approximately 10 minutes.
Let the kavring chips cool on a wire rack.
Dice or slice the salmon and mix with some of its released juices to moisten it and to give it more flavour.
Put the salmon in a long row on the plates.
Pipe some mustard dip on the plates.
Break some kavring bread chips and put in-between the salmon.
Decorate with fresh dill.