Prep 20 mins
Cook 48 hrs
Gravlax is easy to make, but make sure that plenty of time is allowed for the uncooked salmon to cure. This can be made on smaller cuts of salmon, just adjust the seasonings.
- 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 white peppercorns, crushed
Mustard Dill Sauce
- 4 tablespoons grainy mustard
- 1 teaspoon dry mustard
- 3 tablespoons sugar
- 2 tablespoons white vinegar
- 1⁄3 cup vegetable oil
- 3 tablespoons fresh dill, chopped fine
- Have the salmon filleted into 2 matching pieces.
- Place one fillet, skin side down in a deep baking dish or casserole. Sprinkle dill over salmon.
- 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.
- Place in fridge for 48 hours.
- 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.
- 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.
- 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.