Speaking of that home-made mustard....this is a KILLER salmon dish:

Use four to six sheets of phyllo dough, each layer carefully spread with
melted butter. Cut the dough layers big enough to wrap each salmon
filet.

(In between each layer, a sprinkle of poppy seeds is kinda nice but not
critical)

BEFORE you wrap each filet, salt and pepper, then spread a layer of the
mustard on top of them...then wrap and seal by wetting your finger with
water and pressing the edges of the dough together firmly.

Bake at 400 about 15-20 minutes, or until the phyllo is golden brown.

This is one of those dishes that knocks guests out---the presentation is
gorgeous and the crusty, flaky phyllo....the pungent yet sweet
mustard...is just fabulous for taking the Queen of Fish to a higher
level.

TL