Remove the stems from the dill and throw the stems away. Then finely cut the remaining dill.

Put the dill, soured cream, and mustard in a small bowl. Add salt and pepper to taste. Mix together with a spoon.

Place the salmon in an oven-proof dish. Put the butter between the salmon (if there isn't room, place the butter under the salmon).

Spread the dill sauce over the top of the salmon.

Cook for about 20 minutes at 180C or 350F. If the salmon steaks are thin, cook a bit less, if thick cook a bit longer.

Serve with rice. If you wish, you can pour the butter from the oven dish over the rice.