You will need:
100ml of sweet mustard, 100ml of vegetable oil, four tablespoonfuls of white vinegar, a teaspoonful of soured cream, a pinch of salt.
Whisk together all the ingredients and chill the mixture. Stir in four tablespoonfuls of chopped dill just before serving the salmon. The mustard should be served separately.
Parsnips Dauphinoise

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