Gravlax With Sweet Mustard And Dill Sauce

Total Time: 72 hrs Preparation Time: 72 hrs

Ingredients

• Servings: 6
• 2 (2 lb) thick salmon fillets, skin on, scaled and pin bones removed
• 2 bunches fresh dill, chopped
• 4 ounces coarse rock salt
• 3 ounces superfine sugar
• 1 tablespoon peppercorns, crushed
• 2 tablespoons dijon mustard
• 1 tablespoon superfine sugar
• 1 egg yolk
• 4 tablespoons freshly chopped fresh dill
• 2/3 cup vegetable oil
• 1 tablespoon wine vinegar
• salt and pepper
• rye bread

Recipe

• 1 to make the curing mix: place the salt, sugar and pepper into a medium sized bowl. add the dill and stir to combine.
• 2 line a large, shallow, rectangular dish, to fit the salmon, with plastic wrap. sprinkle over a quarter of the curing mixture, spread over the base and top with one of the salmon fillets, skin-side down.
• 3 sprinkle over half of the cure and top with the other half of the salmon skin-side up.
• 4 sprinkle over the remaining curing mixture on top of the fillet and wrap up in the plastic wrap.
• 5 weigh the fish down with some cans or weights on top to remove any excess liquid or moisture.
• 6 place in fridge, turning the salmon over every 6 hours, for 3-4 days, where possible.
• 7 before serving the gravlax, rinse the cure off the fish to remove the salt and pat dry with kitchen paper.
• 8 sprinkle the remaining dill over one side of the salmon and then sandwich the two fillets together again.
• 9 wrap tightly in plastic wrap and chill for 6 hours.
• 10 to make the sauce: in a large bowl whisk the mustard and sugar together with the egg yolk.
• 11 gradually whisk in a steady trickle of oil, making sure the oil is well emulsified. start to add the oil at a constant pace.
• 12 add the fresh dill and mix well.
• 13 to serve, cut the gravlax thinly (gravlax is traditionally served thicker than smoked salmon).
• 14 place 3-4 good slices on a plate along with a spoonful of the sauce.
• 15 serve with rye bread.