Dissolve honey in vinegar in a saucepan, then pour over mustard seeds and mix with ale.
Cover the bowl and set aside for four hours or overnight.
Blend the mustard mixture in a food processor until smooth and set aside.
Blend egg yolks, vinegar, and Dijon mustard, then slowly drizzle in oil to create mayonnaise.
Combine the mayonnaise, mustard base, and dill, then chill in the fridge.
Mix sugar, salt, and dill in a bowl.
Spread half the marinade in a tray, place salmon on top, and cover with the remaining marinade.
Refrigerate for one hour, then rinse the salmon under cold water and pat dry.
Blend dressing ingredients until emulsified and place lettuce in a large bowl.
Toss the lettuce in the dressing immediately before serving.
Slice salmon thinly and serve with salad, mustard mayonnaise, and buttered wholemeal bread.