Knead a dough from the flour, 3 eggs and just under 200 ml of water, which should have the texture of shortcrust pastry, wrap it in the refrigerator and let it rest for 1-2 hours. Rinse the gutted salmon and pat dry, possibly cut off the head and tail.
Lightly mash the juniper berries, mix with the mustard (preferably coarse mustard!) And spread a third of this mixture over the abdominal cavity of the salmon, add a third of the dill. Roll out half of the salt dough on baking paper into a plate that is slightly larger than the fish, spread the second third of the mustard mixture on top, put the second third of the dill on top and then the salmon on top. Brush the top of the salmon with the remaining mustard and juniper mixture and place the remaining dill on top. Whisk the last egg and brush the edge of the dough with part of it. Roll out the other half of the salt dough and place on the fish, press down on the edges and brush the surface with egg as well. Cook the salmon on the baking paper in the oven at 230 degrees for about 30-40 minutes, until the dough is golden brown. Cut open the upper part of the pastry shell and lift it off.
This cooking method makes the salmon incredibly tender and juicy! Cream horseradish and e.g. chicory salad or iceberg lettuce and rice go best with it.
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