Gravlax With Mustard And Dill Sauce

Total Time: 48 hrs 20 mins Preparation Time: 20 mins Cook Time: 48 hrs

Ingredients

• Servings: 12
• 3 1/2 lbs fresh salmon (centre cut)
• 1 bunch fresh dill (1 large bunch, chopped coarse)
• 1/4 cup pickling salt
• 1/4 cup sugar
• 2 tablespoons peppercorns, crushed
• 4 tablespoons grainy mustard
• 1 teaspoon dry mustard
• 3 tablespoons sugar
• 2 tablespoons vinegar
• 1/3 cup vegetable oil
• 3 tablespoons fresh dill, chopped fine

Recipe

• 1 have the salmon filleted into 2 matching pieces.
• 2 place one fillet, skin side down in a deep baking dish or casserole. sprinkle dill over salmon.
• 3 combine salt, sugar and crushed peppercorns. sprinkle evenly over dill. top with other half of the fish, skin side up. cover with foil and set a heavy platter slightly larger than the salmon on top. pile the platter with 3 or 4 cans of food.
• 4 place in fridge for 48 hours.
• 5 turn fish every 12 hours, basting with liquid marinade that has accumulated -- separating the halves to baste the salmon inside. replace the platter and weights each time.
• 6 after 48 hours, remove fish from marinade, scrape away dill and seasoning and pat dry with paper towels. place separate halves, skin side down on a carving board and slice the salmon halves thinly on the diagonal, detaching each slice from the skin.
• 7 mustard sauce: in a small bowl, combine mustards, sugar and vinegar. slowly whisk in oil until mixture thickens. stir in dill. cover and chill. just before serving, whisk sauce.