Gravlax With Mustard Sauce

Total Time: 36 hrs 20 mins Preparation Time: 20 mins Cook Time: 36 hrs

Ingredients

• Servings: 4
• 1/2 cup salt
• 1/2 cup sugar
• 2 tablespoons cracked peppercorns
• 2 salmon fillets, fresh, skin-on salmon fillets (3 lbs ea)
• 3 bunches fresh dill
• 1 tablespoon sweet mustard
• 1 teaspoon french mustard
• 2 teaspoons sugar
• 1 1/2 tablespoons wine vinegar
• 1 pinch salt
• 1 pinch fresh ground black pepper
• 3/4 cup salad oil
• 1/2 cup chopped dill

Recipe

• 1 gravlax:
• 2 mix salt, sugar and peppercorns.
• 3 rub a handful of the salt mixture on both sides of the salmon fillets.
• 4 place the salmon fillet in a shallow dish, and sprinkle with remaining salt mixture.
• 5 cover the salmon with dill, and let stand for six hours at room temperature.
• 6 refrigerate for 24 to 30 hours.
• 7 mustard sauce:
• 8 combine the mustard, sugar, vinegar, salt and pepper in a large bowl.
• 9 whisk vegetable oil into the mixture by drizzling oil in a very slow, steady stream, until thick consistency is formed. (a food processor may also be used).
• 10 refrigerate overnight.
• 11 to serve:
• 12 remove the skin from the salmon and reserve.
• 13 slice the fillets lengthwise very thinly and arrange on a serving platter.
• 14 cut the reserved skin in 1/2-inch wide pieces and blacken in a very hot cast-iron skillet for approximately 20 seconds.
• 15 arrange fillets on platter and garnish with lemon, dill and salmon skin pieces before serving.